Butter Chicken
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Preparation time
20 minutes
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Serving time
Serves 4
Ingredients
- ½ cup Farmers Union Greek Style Yogurt
- 2 tablespoons tandoori paste
- 500g skinless chicken thighs, cut into 3 large pieces
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 2 teaspoons finely grated ginger
- 1 cinnamon stick
- 3 cardamom pods
- 2 cups tomato passata
- 1 cup chicken stock
- ½ cup Farmers Union Greek Style Yogurt, extra
- sliced cucumber, to serve
- coriander, to serve
Method
STEP 1
Combine yogurt and tandoori paste in a large bowl. Add the chicken thighs and toss to coat. Allow to marinate for at least an hour or longer, if time permits.
STEP 2
Preheat a grill to 180°C (160°C fan forced). Arrange chicken in a single layer on a foil lined tray. Grill for 10-15 minutes or until chicken is just cooked through.
STEP 3
Meanwhile, heat oil in a large frying pan over medium-low and add the onions, garlic, ginger, cinnamon and cardamom. Cook for 5 minutes or until the onion is soft. Pour in the passata and stock and stir until combined. Bring to the boil, reduce heat and simmer for 5-10 minutes or until slightly thickened.
STEP 4
Add chicken to sauce and cook for a further 2 minutes. Remove from heat and stir in extra yogurt. Serve immediately with sliced cucumber and coriander.
