Butter Chicken

Serves 4


Ingredients:

1kg chicken thigh fillets, cut into strips
⅓ cup (80ml) lemon juice
1 cup (250ml) plain yoghurt
1 onion, chopped
2 cloves garlic, crushed
5cm piece fresh ginger, grated
1 green chilli, chopped
3 tsp garam masala
2 tsp yellow and 1 tsp red food colouring, combined
½ cup (125ml) tomato puree
1 cup (250ml) cream
¼ tsp chilli powder
2 tsp sugar
1 tsp ground cumin
100g butter


Method:

1. Mix the chicken with 3 tablespoons of the lemon juice and salt.
2. Place the yoghurt, onion, garlic, half the ginger, green chilli and 2 teaspoons garam masala in a food processor and process until smooth.
3. Brush the food colourings over the chicken and mix with the yoghurt mixture. Cover and refrigerate for 4 hours. Remove the chicken from the marinade and drain. Preheat the oven to hot 220°C (425°F).
4. Bake the chicken for 15 minutes, drain off any juices and set aside.
5. Combine the tomato puree, cream, chilli powder, sugar, cumin, ½ cup (125ml) water and the rest of the garam masala, ginger and lemon juice.
6. Melt the butter in a pan, stir in the tomato mixture and boil for 2 minutes. Reduce the heat, stir in the chicken and simmer for a few minutes. Serve with rice.

Nutrition per serve:
Protein 55g;
Fat 40g;
Carbohydrate 10g;
Dietary Fibre 2g;
Cholesterol 270mg;
2625 kj (625 cal)