"Butter chicken is a family favourite for many but there’s nothing like making it from scratch. Here I’ve mixed the spices through Meredith Dairy Natural Sheep Milk Yoghurt to marinate the chicken in. Finish it all off with a nice dollop of the yogurt on top for freshness and extra luxurious creamy goodness! Give it a crack in your house this week!" - Tim Bone
Serves 4 people
600g chicken thighs, cut into large chunks
2 tsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
1⁄2 tsp ground chilli
4 cloves of garlic, grated
3cm piece of fresh ginger, peeled and grated
1 cup Meredith Dairy Natural Sheep Milk Yoghurt (Probiotic)
pinch of salt and pepper
4 tbsp ghee or butter
2 tbsp vegetable oil
1 large brown onion, peeled and cut into wedges
1⁄2 cup chicken stock
410g can of tomato puree
1 tbsp caster sugar
Heat pan over low heat, add all the spices to the pan except for the salt and pepper. Stir, toasting for a couple of minutes or until fragrant. Remove to a large glass or ceramic bowl.
Add the grated garlic and ginger to the bowl. Add the salt, pepper and 1/2 cup of the yoghurt. Mix well to combine. Add the sliced chicken and stir until coated. Cover and place in the fridge to marinade for at least 2 hours or overnight.
Heat large pan over medium-high heat. Add 2 tbsp of the ghee and oil. When the ghee has melted, add the onion wedges and cook stirring for 3-4 minutes or until the onion is starting to soften.
Add the marinated chicken to the pan and cook for 5 minutes until the chicken is sealed. Add chicken stock and tomato puree. Stir to mix. Put the lid on and bring to the boil. Lower heat and simmer for 10 minutes or until the sauce has thickened and the chicken is cooked through.
Add the other 1/2 cup of yoghurt and caster sugar. Stir and simmer for another few minutes.
Turn off the heat and stir in the extra 2 tbsp of ghee. Check for seasoning.
Serve with an extra dollop of yoghurt, coriander, rice and papadums.