Name: Zingy butter chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 60 gram butter; 1 1/2 tablespoon olive oil; 1 onion, diced; 750 gram chicken thigh fillets, quartered; 4 garlic cloves, minced; 1/2 teaspoon chilli powder; 1/2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground ginger; 3 teaspoon garam masala; 1 3/4 cup tomato passata; 1/3 cup cream; 1 1/2 tablespoon sugar; 1/2 cup greek yoghurt; sea salt and white pepper; handful coriander leaves; small handful pistachios, chopped roughly; steamed jasmine rice and naan bread, to serve

Ingredients

60 gram butter

1 1/2 tablespoon olive oil

1 onion, diced

750 gram chicken thigh fillets, quartered

4 garlic cloves, minced

1/2 teaspoon chilli powder

1/2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground ginger

3 teaspoon garam masala

1 3/4 cup tomato passata

1/3 cup cream

1 1/2 tablespoon sugar

1/2 cup greek yoghurt

sea salt and white pepper

handful coriander leaves

small handful pistachios, chopped roughly

steamed jasmine rice and naan bread, to serve

Method

1.Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 minutes. Add chicken and cook for 3 minutes.

2.Add garlic chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 minutes.

3.Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium – low and simmer gently for 10 minutes until chicken is cooked through.

4.Remove butter chicken from heat and stir through yoghurt. Season to taste.

5.Spoon into serving bowls and garnish with coriander and pistachios. Serve with rice and naan bread.

Women's Weekly Food