Butter Chicken Curry
Preparation time
4 hours marinatingCooking time
12 minutesServing time
Serves 4
Ingredients
- 800g chicken thigh fillet, cut into 4cm dice
- Yogurt Marinade:
- 3⁄4 cup FARMERS UNION Greek Style Yogurt
- 1 tsp lemon juice
- 11⁄2 tsp turmeric
- 2 tsp garam masala
- 1⁄2 tsp chilli powder
- 1 tsp cumin
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 tbsp ghee or butter
- 250ml tomato passata
- 250ml cream
- 3 tsp sugar
- salt flakes, to taste
- To Serve:
- 4 cups steamed rice
- 4 tbsp FARMERS UNION Greek Style Yogurt
- coriander leaves
- 1 lime, cut into wedges
Method
Step 1
Prepare Yogurt Marinade. Combine all the ingredients together in a mixing bowl and add chicken. Toss well to coat the chicken in the marinade. Cover with plastic wrap and refrigerate for 4 hours or overnight if possible.
Step 2
When ready to cook, heat ghee in a wok or deep sided non-stick frying pan. When hot, add chicken pieces, wiping off excess marinade as you add it to the wok. Cook for 5-8 minutes or until chicken is cooked and lightly browned. Add tomato passata, cream, sugar, remaining yoghurt marinade and a pinch of salt and cook for a further 3-5 minutes.
Step 3
To serve, place a cup of steamed rice in each bowl and top with the butter chicken curry. Finish with a spoonful of FARMERS UNION Greek Style Yogurt, a few coriander leaves and a wedge of lime. Serve immediately.
