Next time you’re craving takeaway Indian, look no further than your own kitchen to make a butter chicken delight.
Ingredients
- 400g can chopped tomatoes
- 1 long green chilli, deseeded (optional)
- 2.5cm piece ginger, grated
- 80g unsalted butter
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 150ml thickened cream
- 2 teaspoons garam masala (Indian spice mix)
- 1 teaspoon cumin seeds, toasted
- 1 cup (280g) thick Greek-style yoghurt
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 1 Lebanese cucumber, finely chopped
- 4 large naan breads
- Coriander, to serve
- Lemon wedges, to serve
Tandoori chicken
- 800g chicken thigh fillets, cut into 4cm cubes
- 1/4 cup (60ml) lemon juice
- 120g thick Greek-style yoghurt
- 2 garlic cloves, finely chopped
- 2 tablespoons good-quality tandoori paste
- 40g unsalted butter, melted
Method
- Step 1For the tandoori chicken, toss chicken with juice and 1 teaspoon salt. Stand for 30 minutes. Add yoghurt, garlic and tandoori paste to chicken and stir to coat well, then cover and marinate in the fridge for 2-3 hours.
- Step 2Preheat oven to 200°C.
- Step 3Drain chicken. Place on a wire rack over a baking pan filled with water, brush with melted butter, then bake for 20 minutes or until golden and cooked through.
- Step 4Meanwhile, place tomato, chilli and ginger in a blender and whiz to a smooth paste. Melt half the butter in a pan over medium-low heat. Add ground cumin and paprika and stir for 1-2 minutes until fragrant. Add tomato paste and simmer, stirring, for 10 minutes or until thickened. Add cream and chicken to the sauce, then stir in remaining butter until melted. Stir in garam masala, cumin seeds and salt. Stir the yoghurt, garlic, lemon juice and most of the cucumber together. Season.
- Step 5Top naan with butter chicken, yoghurt, coriander and remaining cucumber, then roll up and serve with lemon wedges.
- Low carb
Nutrition
4843 kj
Energy
75g
Fat Total
37g
Saturated Fat
7g
Fibre
52g
Protein
303mg
Cholesterol
850.51mg
Sodium
33g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
To make this classic, start with a batch of tandoori chicken, then add a mild sauce.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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