Aussie Butter Chicken by George Georgievski

SERVES 5 KEEPS FOR 3–5 DAYS IN THE FRIDGE

500 g (1 lb 2 oz) chicken, cut into 3–4 cm (11⁄4–11⁄2 inch) cubes (my girls prefer breast, but thigh llet is tastier)

marinade

1⁄2 cup (130 g) natural (plain) yoghurt

1 teaspoon minced garlic

1 teaspoon minced ginger (out of a jar is fine)

1⁄2 teaspoon garam masala

pinch of salt

Sauce

3 tablespoons salted butter

1 medium brown onion, diced

1⁄4 cup (60 g) tomato paste (concentrated purée)

1 teaspoon garam masala

1 teaspoon ground cumin

1 tablespoon sweet paprika

1⁄2 teaspoon ground turmeric

1⁄2 teaspoon ground coriander

1 1⁄2 cups (375 ml) thickened (heavy/whipping) cream

This was a late intro to my family – we never made it at home because my eldest is allergic to cashews and neither of my kids can do spicy. Wifey and I had to rely on a good takeaway butter chicken for our hit. But one day I decided it was time I modied it so my girls didn’t miss out. Eventually, I realised it could be Aussied to suit us all. I love wiping the plate clean with some so yet crispy warm naan. If you’ve got time, start this the day before, to give the chicken plenty of time to marinate. If you don’t have time, don’t panic – it’ll still be yum.

Now, let’s do this. Mix the marinade ingredients together in a metal bowl big enough to t the chicken. I nd a big metal spoon is best to stir this all together, as a wooden spoon is a pain in the butt to clean (garam masala can be stubborn). Add the chicken to the marinade and stir through to make sure it’s well coated. Cover with cling wrap or transfer to an airtight container and refrigerate for a minimum of an hour, but ideally overnight.

When you’re ready to rock, heat 2 tablespoons of the butter in a big frying pan. (If you don’t have a big frying pan, use a pot – same same.) Add the chicken and cook for around 3–4 minutes, just until the surface has turned white – we want the pieces sealed, but not seared or cooked through at this stage. Put the chicken in a separate bowl and set aside. Now, in the same pan, add the remaining 1 tablespoon butter and sauté the onion until it’s translucent.

Drop in the tomato paste and all the spices and cook for 1–2 minutes – you want the smell to hit you in the face. Now, pour in the cream and stir till the mixture is a consistent colour, then add the chicken (do this gently – once you get this sauce on your clothes, it ain’t coming off). Let it simmer till the sauce thickens a little – at least 10–12 minutes.

Serving suggestions: I always wanted to write that, it makes me sound like an official chef/cook dude. But seriously, serve it and eat it however you want. Maybe with some rice or just with the naan. It ultimately doesn’t matter, as the taste is bangin’ either way.

‘Images and text from Tonight’s Dinner, Tomorrow’s Lunchbox by George Georgievski, photography by Rochelle Eagle. Murdoch Books RRP $29.99.’ 

Out on the 4^th August!!!