I have cooked Butter Chicken previously and I'm still searching for the right recipe to my taste to what I have tasted in NZ. I have promised myself that I will try to look for one that would suit to my liking and here today I have cooked another version which is quite similar to what I had before.
Well, I could not find any Greek yoghurt here so I just substitute with plain yoghurt instead. The next time if I am going to cook this Butter Chicken again, I will just use half lemon juice instead of 1 whole lemon juice in it. It is a little sour. Probably our local plain yoghurt was a little sour too compare if using the Greek Yoghurt. Other than a little sour, everything is perfect!
This Butter Chicken is adapted from Almost Bourdain
140g (1/2 cup) Greek-style yoghurt
3 cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbsp garam masala
1 lemon, juiced (Used only half lemon juice would be enough)
2 tbsp olive oil, plus extra, to grease
1/4 cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3 cm-wide strips
2 tbsp ghee ( I used butter instead)
2 onions , thinly sliced
1 tsp ground turmeric
1 1/2 tbsp tomato paste
2 long red chillies, seeded, finely chopped (you can use 1 tsp chilli powder)
260g (1 cup) passata (sieved pureed tomatoes)
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
1. Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large
bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and
refrigerate for 3 hours.
2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from
marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
3. Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies and
remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook
for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and
cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce
thickens. Scatter with extra coriander and serve with rice and pappadams.