But­ter chicken

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 4 HOURS 45 MIN­UTES (+ REFRIGERATION TIME)

12 (2.4kg) chicken thigh cut­lets, skin re­moved 2 ta­ble­spoons lemon juice 1 tea­spoon chilli pow­der ¾ cup (200g) Greek-style yo­ghurt 1 ta­ble­spoon finely grated fresh ginger 2 tea­spoons garam masala 45g but­ter 1 ta­ble­spoon veg­etable oil 1 medium (150g) onion, chopped finely 4 cloves gar­lic, crushed 1 tea­spoon ground co­rian­der 1 tea­spoon ground cumin 1 tea­spoon pa­prika 2 ta­ble­spoons tomato paste 410g can tomato purée ⅔ cup (160ml) chicken stock 2 ta­ble­spoons honey 1 cin­na­mon stick ⅓ cup (80ml) cream ½ cup loosely packed fresh co­rian­der leaves ⅓ cup (50g) toasted cashews

1 Com­bine the chicken, juice and chilli pow­der in a large bowl; cover. Re­frig­er­ate for 30 min­utes. 2 Stir yo­ghurt, ginger and half the garam masala into chicken mix­ture. 3 Heat but­ter and oil in a 4.5-litre (18-cup) slow cooker on sear (High) set­ting; cook chicken, turn­ing, in batches, for 15 min­utes, un­til well browned. Re­move from cooker. 4 Add onion and gar­lic to cooker; cook, stir­ring, for 5 min­utes or un­til onion soft­ens. Add re­main­ing garam masala, co­rian­der, cumin and pa­prika; cook, stir­ring, for 1 minute or un­til fra­grant. Stir in paste, purée, stock, honey and cin­na­mon. Re­turn chicken to cooker. Cook, cov­ered, on Low, for 4 hours. 5 Stir in cream; sea­son to taste. 6 Serve the But­ter Chicken topped with the co­rian­der leaves and cashews. Suit­able to freeze at the end of Step 4. Not suit­able to mi­crowave.

But­ter chicken

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.