PreperationTime :5 mins
Cooking Time : 25 mins
1 medium brown onion (150g), finely chopped
3 cloves garlic, crushed
3 teaspoons sweet paprika
2 teaspoons garam masala
2 teaspoons ground coriander
½ teaspoon chilli powder
1 cinnamon stick
2 tablespoons white vinegar
425g can tomato puree
¾ cup (180ml) chicken stock
1 tablespoon tomato paste
750g chicken thigh fillets, quartered
1 cup (250ml) cream
½ cup (140g) yoghurt
Melt the butter in a large saucepan, cook onion, garlic and spices, stirring until the onion softens.
Add vinegar, puree, stock and paste, bring to the boil. Reduce heat and simmer uncovered for 10 mins, stirring occasionally.
Add the chicken to the pan with the cream and yoghurt, bring to a boil. Reduce heat, simmer uncovered for about 10 mins or until the chicken is cooked through.
Remove and discard cinnamon stick before serving.
Serving suggestion: Serve butter chicken with cucumber raita, boiled or steamed basmati rice and warm naan bread.
Recipe supplied by Sheralee from The Pub, Formentera 966 792 634