About the Recipe
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
Heat oil in a frying pan or cooking pot.
Fry chicken until slightly brown. Remove browned chicken and set aside.
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).
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.
Add crushed tomato, tomato paste and cook for a further 2 minutes.
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.
Add yoghurt and cream to form a thick sauce, simmer for 2 minutes.
Garnish with roasted cashews and fresh coriander and serve with Spencers Basmati steamed rice.