Luke Hines: Best Butter Chicken

Luke Hines: Best Butter Chicken

Specially selected from the Cook with Luke cookbook, Luke Hines has mastered the ultimate cheat's butter chicken recipe. If you're short on time, but craving deep, rich flavours, Luke's fakeaway version of the classic Indian butter chicken can be made all in the comfort of your own home.

INGREDIENTS

1 brown onion, roughly chopped
4 garlic cloves
3cm piece ginger, peeled, thinly sliced
1/4 cup (60ml) extra virgin olive oil or coconut oil
50g grass-fed butter or ghee
2 tbsp coconut sugar
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp chilli powder, more if you like it hot
1 tsp garam masala
1 tsp ground cardamom
800g (1 lb 12 oz) free-range skinless chicken thigh fillets, halved
2 tbsp tomato paste (concentrated puree)
400g (14 oz) can crushed tomatoes
1/2 cup (125ml) chicken broth
2/3 cup (160ml) canned coconut cream
sea salt and freshly ground black pepper, to season
coriander (Cilantro) sprigs, to serve
4 large Garlic Naans (optional)

For the rice:
2 cups (400g) basmati rice
3 cups (750ml) chicken broth

METHOD

Get started by making the rice. Bring the rice and broth or water to the boil in a saucepan over medium-high heat. Allow it to bubble away for 10 minutes, then reduce the heat to medium-low and cover with a lid. Continue to simmer or another 10 minutes or until there are no signs of liquid. Turn off the heat and set aside with the lid still on for 10-15 minutes to rest.

Meanwhile, get into the butter chicken. Blitz the onion, garlic, ginger and oil in a blender until it becomes a thick paste.

Melt the butter or ghee in a large saucepan over medium heat, then add the sugar and all the spices. Cook, stirring, for 3-4 minutes or until lovely and fragrant. Add the onion paste you've just blitzed to the pan and continue to cook, stirring for 3-4 minutes or until everything starts to go lightly golden brown and aromatic.

Now, add the chicken, searing for 2-3 minutes on each side to get some colour on the outside and lock in the tenderness. Next, stir through the tomato paste and cook for 1-2 minutes. Finally, add the canned tomatoes, broth and coconut cream, season with salt and pepper, then simmer away for 10-15 minutes or until the chicken is cooked through and the sauce has reduced and become lovely and thick.

Just prior to serving, fluff the rice with a fork to make it nice and light. Serve alongside the curry, garnished with fresh coriander and garlic naans, if you like.

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