Paul's 'I Can't Believe There's No Butter In It' Butter Chicken
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.