July 31, 2011
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When anyone asks me what my last supper would be (and with a bunch of equally greedy friends it’s a topic that comes up rather a lot; along with “if you could only eat one food for the rest of your life what would it be?”*) I never hesitate to say butter chicken.
It is the meal I want to celebrate my birthday, the one I want after running 10k, the one I want when I’m feeling a bit poorly. The one I want just because.
It’s fair to say I love butter chicken. But it’s one I never cook. This is my husband’s specialty, so I get to enjoy eating it, without having to do a thing.
2cm piece ginger, peeled and chopped
3 x garlic cloves
2 x tbsp ground almonds
3 x tbsp tandoori paste
250g Greek yoghurt
2 x tbsp ghee (or oil)
1 x large onion, thinly sliced
8 chicken thighs, halved (don’t be tempted to use breast, it’s just not the same)
125 ml chicken stock
Coriander, a small bunch, chopped
Heat the grill to a medium heat and oil a baking dish. Put the ginger, garlic, almonds, yoghurt and tandoori paste into a food processor and blend until smooth.
Heat half the ghee in a large frying pan and cook the onion until soft. Tip the onion into the baking dish. Add 1/2 cup of the tandoori mix to the chicken and coat. Turn up the heat under the pan and add the remaining ghee. Add the chicken and cook for five mins each side. Add the remaining mix and stock and bring to the boil. Reduce the heat and simmer for 10 mins. Stir in the coriander.
Pour into the dish and grill for about 3 mins.
Serve with naan breads and/or basmati rice, as well as some plain yoghurt mixed with mint leaves.