No butter. No cream. Just that rich, spiced-up magic everyone loves — a butter chicken for kids and grown-ups alike.
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 large brown onion, diced
4 garlic cloves, finely chopped
3 cm fresh ginger, grated on a microplane
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon sea salt
750 g chicken breast or thigh (my kids prefer breast)
1 bay leaf (optional)
400 g good quality tomato passata (fresh tomato puree)
100 g roasted, unsalted cashew nuts
200 g Greek yogurt
2 tablespoons lemon juice
fresh coriander leaves (leave off for the kids)
METHOD
1. Add olive oil to a large saucepan over medium heat. Add the onion, and cook, stirring constantly, until translucent. Add the garlic and ginger, and sauté for a further minute. Turn the heat down to medium and add ground spices and salt (except for the bay leaf). Sauté until fragrant, about 2 minutes.
2. Add the chicken to the saucepan and cook for 5 minutes, before adding the bay leaf and passata. Lower the heat and simmer, uncovered, for 20 minutes or until the chicken is cooked through.
3. Meanwhile, place cashews in a mortar and pestle and pound until half the cashews are crushed. Add the crushed cashews, yogurt and lemon juice to the chicken and stir through.
4. Scatter with coriander and serve with steamed basmati rice.
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