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.