Paul's 'I Can't Believe There's No Butter In It' Butter Chicken
( SERVES 4 )
There is no butter in this butter chicken. This makes it incredibly healthy, and equally tasty (especially if you don't like butter). What an amazing feat of modern culinary science.
|750 g||Boneless chicken thighs, Also skinless|
|2 Tbsp||Tandoori paste|
|2 Tbsp||Olive oil|
|1 medium||Onion, Finely chopped|
|2 tsp||Fresh ginger, Finely chopped|
|2 tsp||Fresh garlic, Finely chopped|
|3||Green chillies, Seeds removed, finely chopped|
|½ tsp||Ground turmeric|
|¼ tsp||Ground cinnamon|
|1 Tbsp||Ground coriander|
|400 g||Chopped tomatoes|
|2 Tbsp||Tomato paste|
|70 g||Ground almonds|
|½ cup||Plain unsweetened yoghurt|
|1 bunch||Fresh coriander, Chopped|
- To prepare the chicken: marinate chicken things in tandoori paste for 2-3 hours or overnight. Cook in oven at 180 C for 30 minutes, then leave to cool.
- To prepare the sauce, fry onions, ginger, and garlic in olive oil until transparent. Add ground spices and cook for 5 minutes.
- Add the tin of chopped tomatoes, tomato paste, and chillies. Cook for 5 minutes.
- Add ground almonds, mix thoroughly, and cook for another 5 minutes.
- Leave the sauce to cool, then blend in a food processor until a smooth paste. Remove from food processor and combine with yoghurt.
- Place the chicken in an ovenproof dish, and cover with the sauce. Cook for 45 minutes at 160 C.
- Garnish the chicken with chopped fresh coriander, and serve with rice.