I’ve been really into Matty Mattheson ever since I stumbled across him on YouTube a few years ago. The man’s food has got heart and soul.
So when I had a bunch of chickens to use for a lunch special in work it was the perfect opportunity to try his recipe for Finger Lickin’ Butter Chicken. I’ve altered it slightly but all credits must go to Matty.
1 whole chicken
200g plain, full fat yoghurt
1 thumb sized knob of ginger, minced
4-5 cloves of garlic, minced
2 tsp ground cumin
2 tsp ground paprika
2 medium onions, roughly chopped
3 thumb sized pieces of ginger, peeled and roughly chopped
4 fresh chillies
5 cloves of garlic
3 tablespoons tomato paste
2 tins of tomatoes, blended until smooth
3 tablespoons each of : garam masala, turmeric, chili powder, coriander, cumin, fenugreek
500 ml cream
fresh coriander, flatbreads and white basmati rice, to serve
- Marinade the chicken the day before. Mix together the yoghurt, ginger, spices with salt and pepper and rub over the chicken.
- Roast the chicken the next day in an oven preheated to 190C for 1 hour 20 minutes. Set aside to cool slightly, then use your (clean) hands to shred the chicken off the bones, set aside.
- To make the curry sauce put all the aromatics in a blender – onions, garlic, ginger and chillies, and blend until smooth. Fry in sunflower oil in a large pot for about 15 minutes, stirring frequently, until dark and caramelised. Add the tomato paste and spices and cook for another 5 minutes. Then add the tinned tomatoes and some water and leave to simmer for about an hour. It will reduce and turn a dark burnt orange. Add the butter and cream, shredded chicken and adjust the seasoning. Serve on hot rice with flatbreads and coriander.