Floral Separator

Easy Butter Chicken Recipe

Ingredients: – 1/2 cup Greek-style yogurt – 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 chili powder – 600g Lilydale Free Range Chicken Thigh, cut into 3cm piece – 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: 1. Place yogurt, garlic, ginger, cumin, coriander, garam masala, and chili powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

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 the pan. Cook, stirring, for 5 minutes or until chicken just starts to change color.  

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 the mixture has thickened slightly.

Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.