INGREDIENTS

Chicken Marinade 

600g boneless, skinless chicken thighs
1/2 cup natural yoghurt
1/2 lemon, juiced
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
2 tsp garam masala
1 tsp ground cumin
1 tsp sea salt flakes
Black pepper

Butter Chicken Sauce

• 2 tbsp ghee

• 1 brown onion, finely sliced

• 1 tbsp garlic, finely chopped

• 1 tbsp ginger, finely chopped

• 2 tsp garam masala 

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp chilli powder

• 2 large tomatoes, finely chopped

• 1L tomato passata

• 200ml thickened cream
  

Wild Rice

• 1 cup brown rice

• 1/2 cup wild rice

• 1 tsp salt
  

METHOD

Cut chicken thighs into 2cm x 2cm pieces. Transfer to a bowl. Add yoghurt, lemon, garlic, ginger and spices. Season with salt and pepper. Mix together well. If you have the time, refrigerate for 1-2 hours.

Place a deep frypan over medium heat. Add ghee. Fry chicken pieces until golden brown on each side. Remove from pan and set aside.

Sauté onion, garlic and ginger until translucent. Add spices. Continue to cook until spices are toasted and fragrant. Add tomatoes and cook for 3-4 minutes. Add passata and bring to a simmer. Return chicken to pan. Cook for 10-15 minutes until chicken is tender. Gently stir through cream. Season to taste with salt and pepper.

To cook the rice, rinse well under water to remove excess starch. Place in a saucepan with 3 cups of water. Bring to the boil. Reduce heat and cover with a lid. Cook for a further 25 minutes. Stand for 5 minutes before serving. Fluff with a fork and serve alongside butter chicken.