Recipe

Creamy butter chicken with ricotta

A slow-cooked butter chicken topped with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like

Feb 22, 2011 1:00pm
  • 4 hrs 10 mins cooking
  • 30 mins marinating
  • Serves 6
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Ingredients

Butter chicken
  • 12 (2.4kg) chicken thigh cutlets, skin removed
  • 2 tablespoon lemon juice
  • 1 teaspoon chilli powder
  • 3/4 cup (200g) greek-style yoghurt
  • 5 centimetre (25g) piece fresh ginger, grated
  • 2 teaspoon garam masala
  • 45 gram butter
  • 1 tablespoon vegetable oil
  • 1 medium (150g) brown onion, chopped finely
  • 4 clove garlic, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 2 tablespoon tomato paste
  • 1 2/3 cup (410g) canned tomato puree
  • 2/3 cup (160ml) chicken stock
  • 2 tablespoon honey
  • 1 cinnamon stick
  • 1/3 cup (80ml) pouring cream
  • 1/3杯意大利乳清干酪(80克)
  • 1/2 cup loosely packed fresh coriander leaves

Method

Butter chicken
  • 1
    Combine chicken, juice and chilli powder in a large bowl. Cover and refrigerate, 30 minutes.
  • 2
    Stir yoghurt, ginger and half the garam masala into the chicken mixture.
  • 3
    Heat butter and oil in a large frying pan. Brown chicken all over in batches. Transfer to 4.5-litre (18-cup) slow cooker.
  • 4
    Add onion and garlic to original pan. Cook, stirring, until onion softens. Add remaining garam masala and ground spices, cook, stirring, until fragrant. Remove from heat. Stir in tomato paste, puree, stock, honey and cinnamon. Transfer to slow cooker. Cook, covered, on low, 4 hours.
  • 5
    Stir in cream, season to taste. Spoon butter chicken into serving dish and top with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like.

Notes

If you do not have a slow cooker, after browning the chicken, simmer in a heavy-based saucepan on the stove top for approximately 1 hour 30 minutes or until tender.

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