Chinese Market Butter Chicken Recipe

A twist on the classic butter chicken recipe that includes candied papaya and chinese persimoon.

1kg chicken thighs
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon coriander, cumin, basil, hot pepper paste

Mix the spices and herb with the oil and vinegar
Rub the chicken with the mix
Cook the chicken on a baking pan in a 250 degree oven til very tender (about 4 hours)

125g butter
250ml onion, minced

Melt butter in a deep sauce pan with a heavy bottom over medium heat
Saute onions in butter til they are clear and soft

1 pinch nutmeg, ground
1/2 teaspoon black caradamom, ground
1 tablespoon Chinese garlic, vinegar and hot pepper sauce
1 teaspoon white pepper (or black pepper), ground
2 teaspoons coriander seeds, ground
2 teaspoons cumin seeds, ground
1 tablespoon ginger, fresh, grated
2 teaspoons basil, dried, minced

Add spices and herb to onions and saute til the onions turn golden.
Adjust amount of spices to taste.

125ml Chinese persimmon (peeled and minced, with any hard bits in the center removed)
250ml tomato concasse (blanched, peeled, deseeded, diced) (or tomato puree)

Add persimmon and tomato to pan.
Reduce heat to low.

Cover and cook for 15 minutes.
Stir occasionally.

250ml light cream and/or coconut milk
30g candied papaya, finely minced
60g cashews, ground
2 teaspoons amchur (dried ground mango)

Remove skin and bones from chicken and break into chunks.

Add chicken and remaining ingredients to sauce.

Cover and simmer for 45 minutes, stirring occasionally.