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How to make Butter chicken for two

Yield = 2
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 500g chicken thigh fillets, fat trimmed, cut into large pieces
  • 1 tablespoon butter chicken curry paste
  • 1/2 teaspoon garam masala
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 1-2cm piece ginger, grated
  • 1/2 lime, rind finely grated & juiced
  • 250ml Massel chicken style liquid stock
  • 1/2 x 400g can diced tomatoes
  • 1 tablespoon cashew nut spread/butter
  • 1 tablespoon light cream, optional
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Thick yoghurt, to serve

Method

  • Step 1 Combine the chicken, curry paste and garam masala in a large bowl, mix well. Set aside for 5 minutes.
  • Step 2 Heat the olive oil over medium-high heat in a large pan. Add the chicken, garlic, ginger and lime rind. Cook for 4-5 minutes, stirring often until chicken is lightly browned.
  • Step 3 Pour in the stock and tomatoes. Bring mixture to the boil, reduce heat and simmer, uncovered for 20 minutes or until the sauce has reduced and thickened.
  • Step 4 Stir through the lime juice, cashew spread and cream, if using until just warmed through.
  • Step 5 Serve the butter chicken with fresh coriander leaves and some steamed rice. Top with a dollop of thick yoghurt if you like.