Copycat Charlie Bigham's Butter Chicken
Serves 4
Ingredients
For the marinade
700g chicken thighs, cut into bite-size pieces
3 tbsp plain yoghurt
1 tbsp lemon juice
4 tsp garlic, grated
2 tsp ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp chilli powder
1 tsp salt
For the sauce
60g butter
1 medium onion, finely chopped
4 tsp garlic, grated (if you don’t get frozen garlic or ginger, I would highly recommend)
2 tsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp chilli powder
½ tsp fenugreek (dried leaves or ground)
½ tsp ground cinnamon
3 cardamom pods, lightly crushed
400g passata or tinned tomatoes, blended smooth
150ml double cream
3 tbsp coconut milk or creamed coconut
1 tbsp honey
1 tsp lemon juice, to finish
1 tsp sugar
¾ tsp salt
To serve
fresh coriander, chopped
Method
Mix the chicken with the marinade ingredients. Cover and marinate at least 30 minutes, or overnight.
Sear the marinated chicken in a hot pan with a little oil for 4-5 minutes until browned outside but not cooked through. Set aside.
Melt the butter in the same pan, add the onion, cook 5-6 minutes until soft and golden.
Add the garlic, ginger, cumin, coriander, garam masala, chilli powder, fenugreek, cinnamon and cardamom. Cook 1 minute until fragrant.
Pour in the passata, simmer 10-12 minutes until thickened and darkened slightly.
Return the chicken to the pan, stir in the cream, coconut milk, sugar and salt. Simmer gently 8-10 minutes until chicken is cooked through.
Off the heat, stir in the honey and lemon juice.
Scatter with coriander, serve with rice or naan.
Off menu. A random recommendation this week but this lip balm is the best.
