Butter chicken with onion, broccoli and spinach bhajis

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinated chicken

  • 3 garlic cloves, minced
  • ½ tsp salt
  • 1 lemon, juice only
  • 1 tbsp minced fresh root ginger
  • 80ml/2½fl oz thick Greek-style yoghurt
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 boneless chicken thighs, skin removed and cut into three pieces

For the butter chicken sauce

  • 2 tbsp vegetable oil
  • 75g/2½oz unsalted butter
  • 1 onion, thinly sliced
  • 2 garlic cloves, roughly chopped
  • 2cm/¾in fresh root ginger, peeled and finely diced
  • 2 cardamom pods, crushed
  • pinch ground cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 250ml/9fl oz chopped tomatoes
  • 2 tbsp tomato purée
  • 10 whole blanched almonds, soaked in water for a few hours to soften
  • 10 whole cashew nuts, soaked in water for a few hours to soften
  • 100ml/3½fl oz double cream

For the bhajis

  • 6 sprouting broccoli spears
  • 1 red onion, thinly sliced
  • 2 tsp salt
  • 1 handful baby spinach, roughly chopped
  • 1 garlic clove, minced
  • 1 hot green chilli, finely diced
  • 1 tsp ground coriander
  • 1 lemon, juice only
  • 120g/4½oz gram flour
  • vegetable oil, for frying

To serve

  • 200g/7oz Greek-style yoghurt
  • 4 tbsp mint sauce
  • 2 tbsp coriander cress, to garnish
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