Butter chicken

Put a little bit of flavour into your dinner with this tasty Indian dish.

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1kg chicken thigh fillets, trimmed and halved (quartered if extra large)
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala (see note)
• 1/4 teaspoon chilli powder
• 1 cup tomato puree
• 1/3 cup thick natural yoghurt
• 1/2 cup thickened cream
• warm roti, to serve
• 1/4 cup toasted flaked almonds, to serve
• coriander leaves, to serve

Energy 2522kJ	Fat saturated 18.00g
Fat Total 41.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 7.00g	Dietary Fibre g
Protein 50.00g	Cholesterol mg
Sodium 287.85mg

All nutrition values are per serve.

1. Step 1

   Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate.

2. Step 2

   Reduce heat to medium and add remaining butter. Add ginger and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.

3. Step 3

   Return chicken to saucepan with yoghurt and cream. Simmer a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with roti.

Note: Garam masala is a blend of dried spices usually including coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves and grated nutmeg.