serves 4
difficulty Moderate
equipment
  • barbecue/chargrill pan
  • large saucepan
author Ellie Hoeve
write-up Write Up
forked from Butter Chicken
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
140 g 1/2 cup 140 g (1/2 cup) greek-style yoghurt  
  1. combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper.
  2. add chicken and toss to coat. cover with plastic wrap and refrigerate for 3 hours.
  3. preheat a lightly greased barbecue or chargrill pan over medium-high heat.
  4. remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
  5. heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft.
  6. add passata and cook for 5 minutes or until thickened slightly.
  7. reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes.
  8. add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens.
  9. scatter with extra coriander and serve with rice and pappadams.
  3 cm 3 cm piece ginger (peeled, finely grated)  
  2 clove 2 clove garlic (crushed)  
  2 tbsp 2 tbsp garam masala  
  1 whole 1 whole lemon (juiced)  
  2 tbsp 2 tbsp olive oil (plus extra, to grease)  
  1/4 cup 1/4 cup roughly chopped coriander (plus extra leaves, to serve)  
800 g   800 g chicken thigh fillets (cut into 3 cm-wide strips)  
  2 tbsp 2 tbsp ghee (clarified butter)  
  2 whole 2 whole onions (thinly sliced)  
  1 tsp 1 tsp ground turmeric  
  1 1/2 tbsp 1 1/2 tbsp tomato paste  
  2 whole 2 whole long red chillies (seeded, finely chopped)  
260 g   260 g passata (sieved pureed tomatoes)  
  300 ml 300 ml pouring cream  
  1 bunch 1 bunch mint (leaves picked, finely chopped)  
    basmati rice and pappadams (to serve)