Jimmy’s Butter Chicken

 

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I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
 
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve


Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

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Spices can be find in my favourite spice shop – Green Valley Spice

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Marinate the Chicken

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Add Passata and cooked til potatoes are cooked through

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Add in the cream

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