Butter Chicken
For the chicken marinade
  • 1kg chicken thigh fillets, cut into bits
  • ¼ cup white vinegar or lemon juice
  • ⅓ cup coriander seeds
  • 1 cinnamon stick, broken into smaller pieces
  • 5 brown or black cardamom pods
  • 10 green cardamom pods (I've never been able to find brown or black ones so just up the green amount)
  • 1 tsp whole cloves
  • 3 tsp ground tumeric
  • 2 tsp chilli powder
  • 2 tsp paprika
  • 1 tsp ground nutmeg
  • 1 tsp ground mace (I've never added this as always forget to look for it when somewhere with a good spice range)
  • ¼ cup natural yoghurt
  • 2½ tbsp crushed garlic
  • 2½ tbsp grated fresh ginger
  • 2½ tbsp vegetable oil
For the sauce
  • ½ cup vegetable oil
  • ½ cup melted butter
  • 1 kg brown onions, chopped in a food processor
  • 1 tsp salt
  • 2½ tbsp crushed garlic
  • 2½ tbsp grated fresh ginger
  • 2 tsp chilli powder
  • 3 tsp ground tumeric
  • 2 tsp finely chopped fresh green chilli peppers
  • 1 kg tomatoes, chopped in food processor
  • ⅔ cup double cream
  • ¼ cup butter
  • 4 tsp honey
  • 2 tbsp dried fenugreek leaves (again, have never added/found these)
  • ⅓ cup fresh coriander, chopped
For the marinade
  1. Cut the chicken thigh fillets into pieces and place in a ceramic or glass bowl with the vinegar or juice
  2. Combine the coriander seeds, cinnamon, cardamom and cloves in a frypan and heat until fragrant.
  3. Put the spices in a spice grinder and blitz until it is a powder - get it as fine as you can
  4. Combine the ground spices with the tumeric, chilli powder, paprika, nutmeg, mace, yoghurt, garlic, ginger and oil
  5. Season with salt, add the chicken and refrigerate for 30 minutes - or overnight, depending on how much time you have.
To cook the chicken
  1. Preheat oven to 240C
  2. Oil a roasting pan and place the chicken pieces on it in a single layer
  3. Bake, without turning, for 12 minutes
  4. Remove from the oven and set aside
To make the sauce
  1. Heat the oil and butter over medium-low heat and add the onions and salt.
  2. Cook uncoverered, stirring occasionally until the onions are dark golden brown - this will take about 20 minutes and really important - don't skimp on this step
  3. Add the ginger and garlic and cook, stirring for a couple of minutes (have a bit of a taste to make sure the garlic and ginger flavours have 'softened', meaning they're not raw!)
  4. Add the chilli powder, tumeric, green chilli peppers and cook for a minute
  5. Add tomatoes and cook, uncovered, stirring often for five to 10 minutes
  6. Add the cream and butter and stir until the butter melts
  7. Stir in the chicken, honey and fenugreek leaves and cook for about five minutes
  8. Stir in the coriander
  9. Taste and add salt if necessary and adjust flavours to your preference (I added more cream and butter (of course I did)
  10. Serve with cucumber raita, papadums and naan.
Recipe by allconsuming at https://www.allconsuming.com.au/2008/01/butter-chicken/