Easy butter chicken recipe

What is it about butter chicken (or murgh makhani in Hindi) that makes it loved by children and adults alike? Butter chicken is like a big hug. A must-order item on an Indian restaurant menu, this home-cooked version has all the same complexity of flavour, yet it’s so simple to make yourself. Tender chicken swims in a tomato sauce flavoured with sweet spices such as cumin, coriander and garam masala, and it’s finished with a generous slug of cream.

• 1/2 cup Greek-style yoghurt
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/4 tsp chilli powder
• 600g Lilydale Free Range Chicken Thigh, cut into 3cm pieces
• 1 tbsp vegetable oil
• 20g butter
• 1 brown onion, halved, thickly sliced
• 410g can tomato puree
• 1/2 cup Massel chicken style liquid stock
• 1/2 cup thickened cream
• Basmati rice, to serve
• Coriander leaves, to serve

• Step 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.
• Step 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. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
• Step 3
  Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves

source ; taste.com.au