Seema's Butter Chicken

Step 1/4

• 1½ tbsp garlic
• 1 tbsp ginger
• 1 onion
• 250 ml yogurt
• 2 tsp lemon juice
• 1 tsp garam masala
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 800 g chicken thighs

• oven
• knife
• cutting board
• bowl (large)
• tongs
• baking dish

Turn on the broiler in your oven to the highest setting. Mince garlic and ginger, put half of both each aside. Slice onion and set aside. In a large bowl, combine yoghurt, minced garlic and ginger, lemon juice, garam masala, ground turmeric, ground cumin, chili powder and salt. Coat the chicken thighs with the marinade. Place the chicken in a baking dish or on a baking sheet and grill the chicken until charred, for approx. 6–8 min.

Step 2/4

• 4 tbsp ghee
• ½ tsp cumin seed
• 1 cinnamon stick
• 4 cloves
• 1 star anise

• pot (large, heavy-bottomed)
• cooking spoon

Heat ghee in a big pot. Add cumin seeds, cinnamon stick, cloves, and star anise. Once the spices start to sizzle, add the sliced onions.

Step 3/4

• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground coriander
• 3 tbsp tomato paste

Once the onions have browned, add the remaining ginger and garlic. Cook until fragrant for approx. 1–2 min., then add ground cumin, garam masala, ground coriander and tomato paste. Cook until the paste has darkened.

Step 4/4

• 400 g canned crushed tomatoes
• 250 ml cream
• 2 tbsp dried fenugreek leaves
• cilantro (for garnish)
• rice (for serving)

Add the crushed tomatoes and cook for approx. 20–30 min. on low heat. Add in the chicken (with any cooking liquid). Stir in cream and fenugreek leaves. Stir well and cook for approx. 5 min. to make sure the chicken is cooked through. Taste and adjust seasoning. Garnish with chopped cilantro and serve with rice and fresh naan.

Enjoy your meal!