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Butter chicken with onion, broccoli and spinach bhajis
Fruit and vegetables
3
garlic
cloves, minced
1
lemon
, juice only
1 tbsp minced fresh root
ginger
1 tsp ground
coriander
1
onion
, thinly sliced
2
garlic
cloves, roughly chopped
2cm/¾in fresh root
ginger
, peeled and finely diced
1 tsp ground
coriander
6 sprouting
broccoli
spears
1
red onion
, thinly sliced
1 handful baby
spinach
, roughly chopped
1
garlic
clove, minced
1 hot green
chilli
, finely diced
1 tsp ground
coriander
1
lemon
, juice only
4 tbsp
mint
sauce
2 tbsp
coriander cress
, to garnish
Tins, packets and jars
250ml/9fl oz
chopped tomatoes
Cooking ingredients
½ tsp
salt
1 tsp
garam masala
½ tsp
chilli powder
1 tsp ground
cumin
2 tbsp
vegetable oil
2
cardamom
pods, crushed
pinch ground
cloves
1 tsp ground
cumin
1 tsp
garam masala
½ tsp
chilli powder
2 tbsp
tomato purée
10 whole blanched
almonds
, soaked in water for a few hours to soften
10 whole
cashew
nuts, soaked in water for a few hours to soften
2 tsp
salt
120g/4½oz
gram flour
vegetable oil
, for frying
Dairy, eggs and chilled
80ml/2½fl oz thick Greek-style
yoghurt
75g/2½oz unsalted
butter
100ml/3½fl oz
double cream
200g/7oz Greek-style
yoghurt
Meat, fish and poultry
4 boneless
chicken thighs
, skin removed and cut into three pieces
Back to recipe
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