I've come up with a recipe that you could do any day of the week. This is my
kinda version of a butter chicken. All of this happens in a pan, so it's a
super-convenient recipe. Let's get that on a high heat and then
I'm gonna add 700g of fresh tomatoes, whole.
Essentially what I want to do is scald, char
and blacken the skins of these tomatoes. Already look at that, can you see how
we're blackening those tomatoes? That's going to give a char, a smokiness.
So just take these tomatoes off the vine. Now at the same time
as we blacken these, we're going to do the chillies. Split the chillies in half,
and with the tip of the knife, take out the seeds – that's the hottest bit.
So in these go. Now as these tomatoes get black all over, what you'll notice
is naturally the skins are starting to peel off.
And let's get the last of the chillies on there. Now let them cool down.
If you want you can cover them, just to let them steam a little bit.
Right, the marinade. Really, really simple. In a bowl or a nice platter,
I'm going to add two tablespoons of the garam masala.
Then I'm going to take eight cloves of garlic and just use a grater – look at that!
Then I want a nice big couple of thumb-sized pieces of ginger. Just take a little spoon
to scrape the skin off the ginger, then I'll use the same fine grater to grate the ginger.
OK, so into this, we will season it with salt and pepper, two tablespoons of lovely yoghurt.
Now when it comes to the chicken breast it's almost twice the thickness here
at this fat end, than this part here at the thin end. So what I'll do is ignore
this thin end, and about here start to score it, about half a centimetre to a centimetre now thick.
This will allow that lovely marinade to penetrate quicker.
There's no polite way to marinade – get that into all the little slits and the cuts.
I'm going to let that marinade for about 10 minutes, and have a clean-down.
Right let's get cooking the chicken. I'm going to get this nice and hot,
I'll add a little bit of oil to a pan, and then let's put the chicken
straight into that hot oil, and I want to get it dark and golden.
So while that's frying away, let's peel these tomatoes.
Just take the skins off, and the little stalk. The chillies I'll keep to one side.
Hey! Buds, do you want to turn the chicken for me, darling?
So when it comes to cooking the chicken we're only going to do it for like 8-10 minutes.
Well done, mate. So look, we've peeled through all of these little tomatoes,
and then you can gather all of these little skins at the end,
put them in your hand, and in there, that is pure flavour.
You go and wash your hands, big boy. Chicken's looking amazing.
Gnarly on both sides and just cooked through perfectly.
Right, let's get that on a board. Now let's make the sauce.
It's really, really simple, so use all those pan juices there. Let's get the tomatoes
and all the juices into the pan. And now in with two tablespoons of that cashew butter.
That'll cook down pretty quickly and go ruby red. So I've got 500ml, give or take,
of boiling water, so just enough to really help this simmer down and turn into a
lovely thick sauce. Just get a fork and just squash all
those tomatoes, and let that boil vigorously for a couple of minutes.
I am gonna put some chilli in – the question is how much? I think what I'm gonna do
is just go in with one and a half. If you want to take the edge off the spice,
put like two teaspoons of mango chutney. Now what we can do is get that chicken in there,
and we want the chicken to be really juicy, right,
and I want quite big chunks – I don't want like little wafey bits.
And then I'm gonna put this in the sauce and let that chicken simmer.
What I'm gonna do now is just spoon three tablespoons of yoghurt through the sauce,
just a little bit of coriander on the top, and that, my friends, is gonna be a beautiful curry.
So look, I've got some rice here. I've put some chickpeas in, and then just get it in there.
Look at that – big chunks of meat. Let's get amongst it.
So, so good, that's good to go. Let's feed the family.
Did you like it, River?
I love it. Do you? Yes. Yes!