G'day all, I know for a fact that many of you here love Indian food. For those who would like to make a perfect authentic Butter Chicken, here is my recipe, derived largely from the recipe used by Moti Mahal in India. INGREDIENTS For Chicken: 1kg chicken thigh fillets (skin off, excess fat removed, wash and pat dry, cut into 3 pieces each) 1 cup Greek yogurt Juice of a lime or lemon 3 tablespoons sunflower oil 1 tablespoon garlic (finely chopped) 1 tablespoon ginger (finely chopped) 1/2 teaspoon turmeric powder 2 tablespoons kashmiri red chili powder 2 teaspoons kasuri methi (dried fenugreek leaves, dry-roasted, powdered) 2 teaspoons garam masala powder Salt (to taste) For Makhani Gravy: 6-7 (or ~1.2kg) large bright red tomatoes (cut into large cubes) Small piece cinnamon 5-6 cloves 10 green (small) cardamoms A few blades mace 1 teaspoon cumin seeds 2 tablespoons garlic (finely chopped) 2 tablespoons ginger (finely chopped) 2 tablespoons sunflower oil 200g unsalted butter 1/2 green chili (de-seeded, stem removed, finely chopped) 1 teaspoon kashmiri chili powder 1 teaspoon garam masala powder 1 tablespoon kasuri methi (dried fenugreek leaves, dry-roasted, powdered) 2 tablespoons honey 1 cup thick cream Salt (to taste) Chopped coriander, chopped green chilis, kasuri methi and thick cream for garnish METHOD To make chicken: 1. Mix all ingredients together well in a large bowl. 2. Add chicken pieces and mix well. Cover with cling film and refridgerate overnight. 3. Place chicken onto a grill tray and bake in a very hot oven (highest your oven will go) for 10min each side, or until black edges develop on chicken. 4. Cut chicken into bite-sized pieces (each piece into 2 or 3). To make gravy: 1. In a large heavy-based frypan, add oil and equal quantity of butter. When hot, add cinnamon, cardamom, cloves, cumin and mace. Sauté for a few seconds on a medium flame. 2. Add ginger and garlic. Sauté further until garlic is lightly browned. Keep stirring to avoid burning. 3. Add tomatoes and green chili. Cook covered until tomatoes are completely soft and break down. 4. Cool mixture and blend until smooth. Strain into frypan and discard pulp. 5. Cook sauce until raw flavour of tomatoes is eliminated. Add chili powder, salt and remaining butter. 6. Add chicken, honey, cream, garama masala powder and kasuri methi and cook while stirring until flavours are integrated. 7. Garnish with chopped coriander, chopped green chilis, kasuri methi and thick cream. Serve with rice or naan. SERVES: 5-6 This recipe makes a dish of medium hottness. If you prefer a milder dish, substitue kashmiri powder in part or in whole with paprika powder and/or omit the green chilis. For a hotter dish, add more chili powder and green chilis. Please comment if you try this recipe. Please note that I cook using instinct rather than from a recipe so the above quantities are approximate. The recipe is easily adaptable for different tastes (e.g. varying levels of hottness or spiciness). Enjoy!