Butter Chicken Pot

INGREDIENTS
1 kg chicken thigh fillets, trimmed, quartered
2 cm piece fresh ginger, finely grated
2 garlic cloves, finely chopped
2 tbsps cider vinegar
2 tbsps ghee
1/4 tsp hot chilli powder
2 tsps garam masala
1 cup canned tomato puree
1/2 cup plain Greek-style yoghurt
3 cardamom pods, bruised
1 cinnamon stick
1 brown onion, finely chopped
3/4 cup pure cream
Fresh chopped coriander leaves, to serve

DIRECTION
1. Combine ginger, garlic, chilli, vinegar, garam masala and yoghurt in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 1 hour or overnight, if time permits.

2. Melt ghee in a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add chicken mixture. Cook, stirring, for 8 to 10 minutes or until chicken just starts to change colour. Add pure cream, cardamom and cinnamon. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer for 40 minutes or until chicken is tender and cooked through.

3. Stir in cream. Season with salt and pepper. Cook for 10 minutes or until heated through. Discard cardamom pods and cinnamon stick. Serve sprinkled with coriander leaves.