This butter chicken recipe is a very mild curry that is great for the cold winter nights for the whole family, leave the chilli out completely and use less tandoori paste to make it even milder in heat. Serve it with basmati rice and nann bread.
200 ml natural yoghurt
1 tablespoons tandoori paste
1 tablespoon lemon juice
600grams chicken thigh fillets
2cm piece of ginger
1 green chilli
60g unsalted butter
3 cardamom pods
1/2 teaspoon paprika
¼ teaspoon coriander seed
¼ teaspoon cumin
1/2 teaspoon garam masala
400g chopped tomatoes
200ml chicken stock
2 tablespoons coriander leaves
In a bowl combine yoghurt, tandoori paste, lemon juice, sliced chicken and a pinch of salt in a bowl, mix well. Leave for at least 20 minutes.
Place the peeled onion, peeled ginger and chilli with the seeds removed in a food processor and blitz until smooth.
Melt half the butter in a deep fry pan over medium heat, add cardamom pods, paprika, garam masala and a little salt, cumin and coriander then cook for 1 minute. Add onion mixture and cook, stirring, for 5 minutes. Stir in the tomatoes and stock, cover and simmer gently for 15 minutes. Remove from heat, allow to cool slightly, then transfer to a food processor and blitz until smooth.
Return the sauce to the pan over medium heat, add the chicken and simmer gently until cooked. Add the cream, coriander leaves and remaining 30g butter, and then stir until warmed through. Serve with rice and naan bread.
IN the TM:
In a bowl combine yoghurt, tandoori paste, lemon juice, chicken diced into a 2cm dice and a pinch of salt in a bowl, mix well. Leave for at least 20 minutes.
Put the peeled onion, garlic and chilli, with the seeds removed, in the TM bowl and blitz for 6 seconds speed 5. add half the butter and the cardamom pods, paprika, garam masala, cumin, coriander and a little salt and cook 4 minutes/speed 2/ 100 C. add tomatoes and stock and add mc to lid and cook 20 minutes/speed 2/ 100 C. puree 1 minute/speed 10 . cook 2 minutes 100C. (to get back up to temp before adding chicken)add butterfly, add chicken and cook 100C 7 minutes/stir/reverse. add cream coriander and remaining butter cook 1minute/100C/reverse stir. check to make sure chicken is cooked, may need a extra minute or 2.
450g bread flour
2 teaspoon dried yeast
1 teaspoon salt
1 teaspoon sugar
185ml warm water
90g natural yoghurt
2 tablespoons vegetable oil extra ghee, butter or vegetable oil for pan frying
Combine the flour, yeast, salt and sugar in a bowl. Mix in water, yoghurt and oil. Knead dough for 5 minutes or until smooth.
In the TM add all ingredients to the bowl and Knead 2 minutes.
Place dough in a bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
Divide into six portions and roll into tight balls then with a rolling pin roll into flat discs approximately 20 cm in diameter.
In a frying pan over a medium heat melt a little butter or ghee with vegetable oil and cook each bread for about 2 minutes on each side or until cooked through. Crushed garlic can be pressed into one side of the bread before cooking for a garlic nann or they can be topped with cheese once cooked and put in a hot oven for a minute to melt the cheese for a cheese nann.