Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Process nuts, spices, garlic, ginger, paste, juice and ¼ cup of the buttermilk until smooth.
3.Melt half the butter in large baking dish; cook chicken, in batches, until browned.
4.Melt remaining butter in same dish; cook spice mixture, stirring, about 3 minutes or until fragrant. Stir in stock and remaining buttermilk; bring to the boil. Return chicken to dish.
5.Roast, covered, 10 minutes. Uncover; roast about 10 minutes or until chicken is cooked through.
6.Serve chicken sprinkled with coriander. Steamed rice is a great accompaniment for this meal.
Garam masala literally means “blended spices” in its northern Indian place of origin; it is based on varying proportions of cardamom, cinnamon, clove, coriander, fennel and cumin, roasted and ground together. Black pepper and chilli can be added for a hotter version.
Note
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