Butter Chicken

Ingredients:

Method:

• Spencers Create A Curry Butter Chicken Spice Blend

• 600g Chicken, Diced (For best results use chicken thigh meat.)

• 1 tbsp Cooking Oil

• 1 Medium Onion, Chopped

• 2 Medium Tomatoes, Crushed

• 2 tbsp Tomato Paste

• 1 tsp Garlic Puree

• 1 tbsp Butter

• 1 Chicken Stock Cube (dissolve with 1/2 cup water)

• 1/3 Cup Natural Yoghurt

• 1/2 Cup Pure Cream

• 50g Roasted Cashews

• Fresh Coriander Sprigs

1. Heat oil in a frying pan or cooking pot.

2. Fry chicken until slightly brown. Remove browned chicken and set ​aside.

3. Add butter and chopped onion to the same pan and fry on a medium to high heat until onion is a golden pale colour stirring ​frequently (about 5 – 7 minutes).

4. Add garlic and cook for a further 3 minutes, reduce heat to medium and add the Butter Chicken Spice Blend and cook for 1 minute.

5. Add crushed tomato, tomato paste and cook for a further 2 minutes.

6. Add the browned chicken and stock to the sauce. Bring to the boil, ​lower the heat and simmer for 20 minutes or until meat is cooked.

7. Add yoghurt and cream to form a thick sauce, simmer for 2 minutes.

8. Garnish with roasted cashews and fresh coriander and serve with Spencers Basmati steamed rice.