So by now you would be getting a good understanding of my love of chicken curries :) Personally I can never have too many. So here is a version of Butter Chicken, very different to my non baked Butter Chicken, but made simply. The sauce is all blitzed up in one hit then you can leave it to marinade. Great for making a head of time or even freezing so you have a meal good to go. We loved this one and hope you do too. Enjoy. Eb x
Note: Allow time to marinade.
- 100g almonds
- 40g fresh ginger peeled
- 2 large garlic cloves
- 1 fresh red chilli (or to taste)
- 200g plain/greek yoghurt
- 3 whole cloves
- ¼ tsp ground cinnamon
- 1 heaped tsp garam masala
- 5 black cardamom pods (you could use green)
- 400g tin tomatoes
- 40g chicken stock paste (or vegetable)
- 6-8 chicken thighs, trimmed
- 1 large onion, sliced thick
- 30g olive oil
- Fresh coriander to serve
Place almonds in the bowl and mill on Speed 9 for 10 seconds. Add ginger, garlic, chilli, yoghurt, cloves, cinnamon, garam masala, cardamom, tomatoes and stock, then blitz on Speed 9 for 1 minute.
Pour over chicken and onion and marinade for a minimum of 2 hours or overnight.
Preheat oven to 180°. Place chicken and all the marinade into an ovenproof dish. Drizzle the top with oil, cover and bake for 60-90 minutes. Take the cover off and bake for a further 10-15 minutes.
Garnish with coriander.