Ingredients: |
Ingredients: 2cm / ¾ inch piece of ginger, roughly chopped
3 garlic cloves, roughly chopped
80g (½ cup) blanched almonds
170ml (⅔ cup) thick plain yogurt
½ tsp chilli powder
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, lightly crushed
400g (14oz) tin chopped tomatoes
1¼ tsp salt
1kg (2lb 4oz) skinless, boneless chicken thigh fillets, cut into fairly large pieces
5 tbsp ghee or clarified butter
1 large onion, thinly sliced
6 tbsp finely chopped coriander (cilantro) leaves
4 tbsp thick (double/heavy) cream
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Directions: |
Directions:1. Blend the ginger and garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together.
2. Grind the almonds in a food processor or finely chop with a knife.
3. Put the paste and almonds in a bowl with the yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork.
4. Add the chicken pieces and stir to coat thoroughly. Cover and marinade for 2 hours, or overnight, in the fridge.
5. Preheat the oven to 350ºF. Heat the ghee or clarified butter in a karhai or deep, heavy-based frying pan, add the onion and fry until softened and brown. Then, add the chicken mixture and fry for 2 minutes. Mix in the fresh coriander.
6. Put the mixture into a shallow baking disk, pour in the cream and stir with a fork.
7. Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving (the oil will rise to the surface).
8. Just before serving, place the dish under a hot grill (broiler) for about 2 minutes to brown the top, then slightly tip the dish and spoon off any extra oil |
This recipe for Butter Chicken is from