THE EASIEST BUTTER CHICKEN RECIPE 

The world’s most-loved Indian culinary export gets a mod makeover. The result? Easy, fresh butter chicken with (almost) no washing up.

INGREDIENTS

• 1 tbs olive oil
• 6 chicken thighs (bone in, skin on)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4cm piece (20g) ginger, finely grated
• 50g unsalted butter
• 1 tbs tandoori paste
• 2 tbs tomato paste
• 2 cups (500ml) chicken stock
• 400g can chopped tomatoes
• 1/2 cup (125ml) coconut cream
• 2 cups (560g) thick Greek-style yoghurt
• 1/2 cup dill fronds, roughly chopped
• Juice of 1 lemon
• 1 telegraph cucumber, sliced into rounds
• 2 long green chillies, thinly sliced
• Roti, lime and micro coriander, to serve

Spice mix

• 1 tsp each ground cumin, ground ginger, smoked paprika (pimenton), ground coriander seeds, ground turmeric, ground cinnamon and dried mint
• 1 tsp each fenugreek and caraway seeds, toasted, ground
• 1/4 tsp each ground cloves and cardamom

• METHOD

  • 1
    Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.
  • 2
    For the spice mix, combine all spices in the casserole. Add onion, garlic, ginger and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add tandoori and tomato pastes, and cook for a further 1 minute, then add stock and tomato.
  • 3
    Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.
  • 4
    Combine yoghurt, dill and lemon juice in a bowl. Season.
  • 5
    Serve curry with cucumber, chilli, dill yoghurt, roti, lime and coriander.