BUTTER CHICKEN
SERVES 4 PREP 15 MINS COOK 30 MINS + MARINATING
• 1.5kg whole chicken, segmented into 8
• ¹/³ cup tandoori paste
• ¹/³ cup ghee
• 2 cm ginger, peeled, grated
• 1 long green chilli, sliced, plus extra to serve
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp brown sugar
• 2 cups chicken stock
• 400ml bottle tomato passata
• juice 1 lemon
• 400ml can coconut cream
• coriander leaves, chopped cashews, naan, basmati rice, mango chutney, to serve
1 In a large bowl, combine chicken and tandoori paste. Marinate 30 mins or overnight.
2 In a large heavy-based saucepan, heat ghee on medium. Cook chicken 4-5 mins, turning frequently, to seal well. Remove from pan.
3 Using the…
