The world’s most-loved Indian culinary export gets a mod makeover. The result? An easy, fresh butter chicken recipe with (almost) no washing up.

INGREDIENTS

1 tbs olive oil
6 Lilydale Free Range Chicken Thighs (bone in, skin on)
1 onion, finely chopped
2 garlic cloves, crushed
4cm piece (20g) ginger, finely grated
50g unsalted butter
1 tbs tandoori paste
2 tbs tomato paste
2 cups (500ml) Massel Chicken Style Liquid Stock
400g can chopped tomatoes
1/2 cup (125ml) coconut cream
2 cups (560g) thick Greek-style yoghurt
1/2 cup dill fronds, roughly chopped
Juice of 1 lemon
1 telegraph cucumber, sliced into rounds
2 long green chillies, thinly sliced
Roti, to serve
Lime, to serve
Micro coriander, to serve
SPICE MIX
1 tsp ground cumin
1 tsp smoked paprika (pimenton)
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp dried mint
1 tsp caraway seeds, toasted, ground
1 tsp fenugreek, toasted, ground
1/4 tsp ground cloves
1/4 tsp ground cardamom

METHOD

1.Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.

2.For the spice mix, combine all spices in the casserole. Add onion, garlic, ginger and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add tandoori and tomato pastes, and cook for a further 1 minute, then add stock and tomato.

3.Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.

4.Combine yoghurt, dill and lemon juice in a bowl. Season.

5.Serve curry with cucumber, chilli, dill yoghurt, roti, lime and