Classic Butter Chicken

A rich and creamy butter chicken recipe that's perfect for a comforting meal with family or friends, best served with steamed Basmati rice and garnished with fresh coriander leaves.

Cook time: 35 minutes

Servings: 4

Ingredients

• 0.5 cup Greek-style yoghurt
• 2 cloves garlic cloves crushed
• 1 piece ginger 3cm piece, peeled and finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 0.25 tsp chilli powder
• 600 g Lilydale Free Range Chicken Thigh cut into 3cm pieces
• 1 tbsp vegetable oil
• 20 g butter
• 1 medium brown onion halved and thickly sliced
• 1 dish chicken mixture
• 410 g tomato puree
• 0.5 cup Massel chicken style liquid stock
• 0.5 cup thickened cream
• 0 Basmati rice steamed
• 0 coriander leaves to serve

Instructions

1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
3. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour.
4. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15-20 minutes or until chicken is tender and mixture has thickened slightly.
5. Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through.
6. Serve with steamed rice and coriander leaves.