Butter Chicken

• serves 4

• Preparation time: 20

• Cooking time: 30

Ingredients

125ml natural yoghurt
1tbs lemon juice
1tsp turmeric
2tsp garam masala
1tsp chilli powder
1tsp ground cumin
2tsp grated fresh ginger
2 garlic cloves
Crushed 1kg chicken breast fillets
chopped 125g cashews
roasted 60g butter
1tbs vegie oil
1 onion
finely chopped 1tsp
ground cardamom 1
cinnamon stick
1 bay leaf
2tsp sweet paprika
410g can Ardmona Tomato Puree
150ml chicken stock
250ml thickened cream
Steamed basmati rice, to serve
Coriander to garnish

Method

1. Combine yoghurt, juice, spices, ginger & garlic in bowl.
2. Add chicken, stir. Cover & refrigerate 8 hrs.
3. Reserve 1/2 cashews, place other cashews in food processor. Process until finely ground.
4. Heat butter & oil in pan at medium heat. Add onion, cardamom, cinnamon & bay leaf, cook 2 min until onion softens.
5. Put heat to low, add chicken & marinade, paprika, Ardmona Tomato Puree, cashew powder & stock. Simmer for 15 minutes.
6. Stir in cream, cook 10 min.
7. Garnish with cashews, chopped coriander and serve with rice.

Notes