Name: Authentic butter chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 800 g chicken thighs; 4 Tbs ghee; 1 onion finely chopped; 4 Tbs fresh coriander finely chopped; 4 Tbs cream thick; 1/2 cup yoghurt plain; fresh ginger peeled, grated; 2 garlic cloves, crushed; 50 g almonds finely ground; chilli powder; 1 tsp garam masala; 1/4 tsp cloves ground; 1/4 tsp cinnamon ground; cardamom pods, crushed; 1 tsp salt; 1 tinned tomatoes chopped

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Ingredients (16)

800 g	chicken — thighs
4 Tbs	ghee
1	onion — finely chopped
4 Tbs	fresh coriander — finely chopped
4 Tbs	cream — thick

MARINADE INGREDIENTS:

1/2 cup	yoghurt — plain
	fresh ginger — peeled, grated
2	garlic — cloves, crushed
50 g	almonds — finely ground
	chilli powder
1 tsp	garam masala
1/4 tsp	cloves — ground
1/4 tsp	cinnamon — ground
	cardamom — pods, crushed
1 tsp	salt
1	tinned tomatoes — chopped

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Method:

Combine all the marinate ingredients in a large mixing bowl. Add the prepared chicken and mix thoroughly. Cover the bowl and marinate for at least 4 hours in the fridge, but preferably overnight.
Remove the marinated chicken at least an hour before cooking.

Pre-heat your oven to 180°C.

Heat the ghee in a wok or deep saucepan. Add the chopped onions and fry over a medium heat until truly golden (be careful not to burn them)
Increase the heat slightly and add the chicken (marinate and all). Sauté for 5 minutes. Add the chopped coriander, mix and then place the chicken into a shallow baking dish. Pour over the cream and lightly mix with a fork.
Cover the dish with some tinfoil and bake in the oven for an hour. Halfway through, remove the foil and continue to bake until the oil separates and the chicken is lightly brown on top.
Spoon off any excess oil and then give the dish a good stir before serving.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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