|Jimmy’s Butter Chicken
140g (1/2 cup) Greek-style yoghurt
3cm piece ginger, finely grated
2 cloves garlic, crushed
1 lemon, juiced
2 tbs olive oil
¼ cup chopped coriander, plus extra leaves, to serve
2 tbs garam masala
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee
2 onions, thinly sliced
1 tsp ground turmeric
2 long red chillies, seeded, finely chopped
1 ½ tbs tomato paste
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, finely chopped
Basmati rice and pappadams, to serve
Combine yoghurt, ginger, garlic, lemon juice, oil, half the coriander and half the garam masala in a large bowl.
Season with salt and pepper, add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.
Preheat a lightly oiled barbecue or chargrill pan over medium-high heat.
Remove chicken from marinade and cook in 2 batches for 6 minutes, turning once, or until almost cooked through.
Heat ghee in a large saucepan over medium heat. Add onions, turmeric, chillies, tomato paste and remaining garam masala and cook, stirring, for 5 minutes or until onions are soft.
Add passata and cook for 5 minutes or until slightly thickened.
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.
Note: Ghee is clarified butter that is often used in Indian cooking. It cooks at a higher temperature than ordinary butter without burning. Ghee is widely available in tubs from supermarkets.
From: MasterChef Australia The Cookbook Volume Two. Published by HarperCollins.