Butter Chicken

Ingredients:

For the marinade:

26.5 oz boneless chicken thighs, cubed (about 5-6)
3 cloves chopped garlic
1 thumb grated ginger
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
½ tsp chilli powder (or to taste)
2 tbsp oil

For the sauce:

1.8 oz Westgold butter
1 diced onion
14.1 oz tomato puree
½ cup chicken stock
½ cup cream

To serve:

2 tbsp chopped coriander
salt and pepper

EASIYO natural yoghurt

basmati rice

naan bread

Method:

Mix the chicken with all the above ingredients and marinate for 4-6 hours.

Melt butter in a fry pan and sauté onion until soft. 

Add the chicken in two batches and lightly brown. 

Add tomato puree and stock and simmer until chicken is cooked. 

Add the cream and coriander and simmer until a good consistency. Season. 

Serve topped with a dollop of EasiYo natural yoghurt and a sprinkle of fresh chopped coriander, basmati rice and naan bread.