Preparation time20 minutes
Cooking time60 minutes
Serving timeServes 4
First, marinate the cubed chicken thighs. Mix all ingredients together in a bowl, add chicken and make sure it is well coated. Cover and place in the refrigerator for an hour.
Remove chicken from the fridge and line up on a foil lined baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken.
To make curry sauce, place passata and FUGY in a large pan, on a low heat and stir well. Increase to medium heat, add chilli powder, garam masala and stir, lastly add in the butter and fenugreek. When sauce starts to bubble, remove chicken from tray and place, including any juices, into the pot.
Cover and simmer for a further 10-15 minutes, until the colour deepens to a rich red. Serve, garnished with coriander and a large dollop of FUGY.
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Our Butter Chicken recipe with Farmers Union Greek Style Yogurt is the perfect home cooked meal for when you need to spice things up. Enjoy the taste of fragrant spices infused with our Greek style yogurt. The aromatic flavours from this curry sauce will leave your palate wanting more. Don’t forget to add a dollop of Greek Style yogurt on to the top of your dish to truly enhance the goodness of this meal.