serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
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Cook Once Eat Twice
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 brown onion
- 3 garlic cloves
- 1 cm x 2 cm piece ginger, peeled
- 30 g butter, unsalted
- 1 cinnamon stick
- 5 cloves
- 3 green cardamom pods, bruised
- 2 cups (500 ml) tomato passata
- ½ tsp salt
- 1 ½ tsp sugar
- 1 cup (250 ml) thickened cream
- ½ tsp garam masala
- 2 tbsp crushed, dried fenugreek leaves (kasuri methi)
- Coriander leaves, to garnish
- Cooked basmati rice, to serve
- Indian lime pickle, to serve (optional)
For the chicken marinade
- 800 g chicken thigh fillets, trimmed
- ½ lemon, juiced
- 1 tsp ground turmeric
- ½ tsp salt
- ¼ cup thick yoghurt
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp garam masala
- 1 tbsp vegetable oil
Instructions
- For the chicken marinade, in a large mixing bowl, combine the ingredients, then cover and refrigerate overnight. When ready to cook, heat a barbecue or chargrill pan over high heat. Grill the chicken for 3 minutes per side, or until charred. The chicken doesn’t need to be completely cooked through. Remove to a plate and set aside.
- In a small food processor bowl, combine the onion, garlic and ginger, then process to a smooth purée. Melt the butter in a medium saucepan over medium heat, then add the cinnamon, cloves and cardamom pods. Toast, stirring, for 1 minute, or until fragrant.
- Add the puréed onion mixture to the pan and cook, stirring, for 6-8 minutes, until fragrant and dry, but not browned. Stir through the tomato passata, cover and simmer for 8 minutes. Season with the salt and sugar to taste, then stir through the thickened cream and simmer for a further 4 minutes. Cut the chicken into 3 cm chunks and stir through the sauce mixture. Simmer for 3 minutes, or until the chicken is cooked through. Stir through the garam masala and fenugreek leaves.
- To serve, taste the butter chicken and season to taste with salt. Transfer to a serving bowl and sprinkle with coriander leaves. Serve with rice or Indian breads and lime pickle on the side, if you like!
Note
- For the second dish
To make butter chicken biryani, layer cooked rice, lots of fried onions (cooked in ghee until crisp and well-browned), chicken and butter chicken sauce, dollops of yoghurt, black pepper and chopped coriander.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Cook Once Eat Twice
