Ingredients

Method

• 1 kg skinless, boneless free-range chicken thighs
• 1 T crushed ginger
• 1 T crushed garlic
• 1 T fresh turmeric
• 1 T chilli powder
• 1 t ground cumin
• 1 t ground coriander
• 1 T garam masala
• ½ cup cream or plain yoghurt
• sea salt and freshly ground black pepper, to taste
• 4 T canola oil
• 250 g Woolworths Asian medium egg noodles, cooked, for serving
• 10 g fresh coriander, roughly chopped, to garnish
For the sauce:
• 4 T ghee
• 2 T canola oil
• 1 medium onion, roughly chopped
• 1 T crushed garlic
• 1 T crushed ginger
• 1 T fresh turmeric
• 1 T chilli powder
• 1 t ground cumin
• 1 t ground coriander
• 1 T garam masala
• 2 T brown sugar
• sea salt and freshly ground black pepper, to taste
• ½ cup cream or plain yoghurt
• 1 sprig curry leaves (optional)
• 1 x 400 g can diced tomatoes

Method

Ingredients

1. Combine all the ingredients except the oil, noodles and coriander in a bowl, ensuring the chicken is completely covered in the marinade. Cover and chill for 1 hour, or overnight if possible.

2. To make the sauce, heat a wok or a large saucepan and add the ghee and oil. Fry the onion until translucent, about 5 minutes, then add the garlic, ginger, turmeric and spices. Fry for a further 5 minutes over a medium heat, stirring often. Stir in the diced tomatoes and sugar. Season and stir in the cream or yoghurt. Simmer for 10 minutes, then remove from heat. Blend the sauce until smooth using a stick blender.

3. Heat a large pan and add the oil. Pan-fry the marinated chicken until just cooked, allowing it to crisp up nicely. Reduce the heat and add the sauce, stir through and set aside until ready to use.

4. Bring 3 cups water to a boil in a medium saucepan. Add the noodles and cook for 7–8 minutes, or until cooked through. Stir through the butter chicken until the noodles are coated in the sauce and the chicken is distributed evenly through the dish. Serve hot, topped with the fresh coriander.

Photographer: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos
Videography: Romy Wilson, Jan Ras