Ingredients
- Chicken thighs 1kg, bone-in and skin-on
- Buttermilk 250ml
- Lemon juice 1 tbsp
- Tahini 3 tbsp, plus extra to garnish
- Garlic 2 cloves
- Spinneysfood Garam Masala 4 tsp
- Spinneysfood Ground Turmeric 1 tsp
- Spinneysfood Chilli Powder 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Sunflower Oil 1 tbsp
- Spinneysfood Salted Butter 3 tbsp
- Yellow onion 1, finely diced
- Fresh ginger 1 tsp, grated
- Spinneysfood Ground Cumin 1 tsp
- Smoked paprika ½ tsp
- Tomatoes 4, finely chopped
- Maraqah chicken stock 250ml
- Water 500ml
- Double cream 250ml
- Spinneysfood Black Pepper To taste, freshly ground
- Sesame seeds To garnish
- Fresh coriander leaves To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tahini butter chicken
Asian
- For the marinade, blend the buttermilk, lemon juice, 1 tbsp tahini, 2 garlic cloves, 2 tsp garam masala, ½ tsp turmeric, chilli powder together and coat the chicken thoroughly. Refrigerate overnight.
- For the sauce, heat the sunflower oil in a large pot and brown the marinated chicken on both sides. Remove and set aside.
- Add the butter and 2 tbsp tahini to the pan.
- Cook the onion, 2 minced garlic cloves and ginger gently until softened. Stir in 2 tsp garam masala, 1 tsp cumin ½ tsp paprika,½ tsp turmeric and cook briefly until fragrant. Add the chopped tomatoes, stock and water.
- Return the chicken to the pot and simmer gently for 1 hour. Stir in half the cream and cook until the sauce thickens slightly. Add the remaining cream just before serving and adjust the seasoning.
- Serve garnished with extra tahini, sesame seeds, fresh coriander and steamed rice.