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
Jimmy’s Butter Chicken
   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.
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