serves 6
time 1 hr
difficulty Moderate
  • Deep frying pan
  • Large saucepan
author Jen
write-up Write Up
forked from Butter Chicken
  1/2 cup 1/2 cup plain greek-style (balkan) yogurt  
  1. in a large bowl, combine the yogurt, ginger, garlic, 1 tbsp. of the garam marsala, lemon juice, oil and half the cilantro.
  2. season with a bit of salt and pepper.
  3. add the chicken and toss to coat.
  4. cover with plastic wrap and refrigerate for 3 hours.
  5. heat a deep frying pan over medium-high heat.
  6. remove chicken from marinade and cook until almost cooked through, about 5 minutes.
  7. remove the chicken to a plate.
  8. heat ghee in a large saucepan over medium heat.
  9. add the onions, turmeric, tomato paste, chillies and remaining 1 tbsp. garam marsala.
  10. cook, stirring, for 3 or 4 minutes or until onions are soft.
  11. add the passata and cook for 5 minutes or until thickened slightly.
  12. reduce heat to low, add cream and remaining cilantro, and cook, stirring, for 2 minutes.
  13. add the chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens.
  14. taste sauce and season with additional salt and pepper, if needed.
  15. sprinkle with extra cilantro and serve with basmati rice and pappadums or naan bread.
  3 cm 3 cm piece ginger (peeled, finely grated)  
  2 clove 2 clove garlic (crushed)  
  2 tbsp 2 tbsp garam marsala (divided)  
  1 whole 1 whole lemon (juiced)  
  2 tbsp 2 tbsp olive oil (plus extra, to grease)  
  1/4 cup 1/4 cup roughly chopped cilantro (plus extra leaves, to serve (divided))  
1 1/2 lb   1 1/2 lb boneless (skinless chicken thighs, cut into 1 inch wide, bite-sized strips)  
  2 tbsp 2 tbsp ghee (clarified butter)  
  2 whole 2 whole onions (diced)  
  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 (will provide good heat, reduce to 1 if you don’t want it as spicy))  
  1 cup 1 cup passata (strained pureed tomatoes (usually sold in tall jars in with the spaghetti sauce))  
  1 1/4 cup 1 1/4 cup table cream (18%) or half and half (10%)  
    basmati rice and pappadums or naan bread (to serve)