Ingredients
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500 g chicken thighs/chicken fillets, roughly chopped
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1/2 cup plain yoghurt
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2 tsp each of turmeric, medium hot curry powder, ground coriander, cumin and dried chilli flakes (Don’t throw all the spices together yet; just keep the boxes out and ready, as you need only half of each to start with.)
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2 Tbsp butter
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2 Tbsp olive oil
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2 cloves garlic, chopped
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2 tsp grated fresh ginger
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1 tsp ground black pepper
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1 x 410 g can chopped peeled tomatoes
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3 Tbsp ground almonds
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100 ml cream/coconut milk
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a handful of chopped fresh coriander
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salt and freshly ground black pepper to taste
Directions
- If possible, prep the night before:
Place the chicken in a large mixing bowl and coat with the yoghurt, and 1 tsp each of the turmeric, curry powder, coriander, cumin and chilli. Cover with cling film and place in the fridge to rest.
- Heat the butter and olive oil in a medium-sized pot over a medium–high heat. Add the garlic, grated ginger, black pepper and remaining spices, and let them ‘marry’ with the oil until fragrant.
- Add the chicken mix in a couple of batches so that the pot isn’t overwhelmed. Stir and let it come to a simmer, 3–5 minutes. Add the tomatoes, and ground almonds.
- Simmer gently for 5 mins and place in the Wonderbag for 2 hours to continue cooking.
- Open the Wonderbag, the colour will change to a delicious rich burnt orange and the meat is really tender. Try not to stir too often, as this can break up the chicken too much.
- About 5 minutes before serving, add the cream/coconut milk to the butter chicken and stir gently and add salt and pepper to taste. Transfer to a serving bowl and sprinkle over the fresh coriander.
- Serve with basmati rice, naan bread, cous-cous or pitas.
Recipe Note
The delicious freshness of the coriander will take this Butter Chicken next level!
