Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (70g) Greek yoghurt
  • 1 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • Finely grated zest and juice of 1 lime
  • 750g chicken thigh fillets
  • 2.00 tbs ghee
  • 60g unsalted butter, chopped
  • 1/3 cup (50g) plain flour
  • 700ml milk
  • 2 large desiree potatoes, cut into 3mm slices
  • 1 large eggplant, thinly sliced to fit dish size
  • 2 tbs extra virgin olive oil
  • 100g coarsely grated kefalograviera cheese (hard Greek cheese – from Greek food shops and good grocers, substitute haloumi)
  • Papadums and dried oregano, to serve
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 cinnamon quill
  • 1cm piece (5g) ginger, finely grated
  • 1 long red chilli, thinly sliced
  • 1/2 tsp chilli powder
  • 1 tsp each ground cumin, ground coriander, ground mace and garam masala (Indian spice mix)
  • 1 tbs ground turmeric
  • 1/4 cup (20g) desiccated coconut
  • 1/4 cup (35g) cashews, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp brown sugar
  • 1 tsp tamarind paste
  • 3/4 cup (185ml) thickened cream

Instruction

  • To marinate chicken, combine yoghurt, ginger, garlic, chilli powder, lime zest and juice, chicken and 1/2 tsp salt flakes in a bowl. Cover and chill overnight.
  • The next day, remove chicken from marinade, allowing excess to drip off. Heat ghee in a large, heavy-based saucepan over high heat. Add chicken and cook for 3 minutes each side or until golden and just cooked through. Remove from pan and set aside.
  • For the butter chicken sauce, return saucepan to medium-high heat and add ghee, onion, garlic, cinnamon, ginger and fresh chilli. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add spices and 1/2 tsp ground black pepper, and cook, stirring, for 2 minutes to infuse. Add coconut, cashew, tomato, sugar, tamarind paste and cream. Reduce to a gentle simmer and cook, stirring occasionally, for 15 minutes to infuse. Discard cinnamon, transfer sauce to a blender and whiz until smooth. Chop chicken thighs into 3-4 pieces and stir through sauce.
  • To make the bechamel, melt butter in a medium saucepan over high heat. Stir in flour and cook, stirring constantly, for 3 minutes or until golden. Slowly whisk in milk and bring to a simmer, stirring, for 4-5 minutes or until bechamel thickens. Cover surface directly with plastic wrap and set aside until needed.
  • Preheat the oven to 220°C. Grease 2 baking trays and line with baking paper.
  • Arrange potato and eggplant separately on prepared trays in a single layer. Brush with oil and roast, with the potatoes on the higher shelf, for 30 minutes or until both are tender.
  • Spoon butter chicken into the 2.8L-capacity casserole dish or 6 separate dishes. Top with eggplant and potato, then bechamel and kefalograviera. Bake for 35-40 minutes or until golden.
  • Serve with papadums scattered with dried oregano.