Easy butter chicken

                                                                             INGREDIENTS.

1/2 cup Tamar Valley Greek Style Yoghurt

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1/4 teaspoon chilli powder

600g chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

20g butter

1 brown onion, halved, thickly sliced

410g can tomato puree

1/2 cup Massel chicken style liquid stock

1/2 cup thickened cream

Basmati rice, to serve

Coriander leaves, to serve 

                                                  

                                                              Method

• Step 1
  Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

• Step 2
  Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
• Step 3
  Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and