Butter Chicken

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Ingredients

• greek yoghurt - 1.5 cups (full-fat)
• lemon juice - 2 tablespoons
• ground turmeric - 1.5 tablespoons
• ground cumin - 2 tablespoons
• garam masala - 1 tablespoon
• chicken thighs - 3 ponds (on the bone)
• unsalted butter - 0.25
• neutral oil - 4 teaspoons (like vegetable or canola oil)
• yellow onion - 2 (medium-size, peeled and diced)
• garlic - 4 cloves (peeled and minced)
• fresh ginger - 3 tablespoons (peeled and grated or finely diced)
• cumin seeds - 1 tablespoon
• cinnamon stick - 1
• tomato - 2 (medium-size, diced)
• chilli pepper - 2 (like Anaheim, or 1 jalapeño pepper, seeded and diced)
• kosher salt - (to taste)
• chicken stock - 0.667 cup (low-sodium or homemade)
• cream - 1.5 cups
• tomato paste - 1.5 teaspoons
• ground almonds - 3 tablespoons (or finely chopped almonds, optional)
• cilantro leaves - 0.5 bunch (stems removed.)

Instructions

1. Whisk together the yogurt, lemon juice, turmeric, cumin and garam masala in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
6. Add the almonds, if using, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.