Butter Chicken

Ingredients

• 2 large onions, diced
• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 2 chicken breasts, no skin, diced
• 1 tsp. chilli (we used crushed from a jar)
• 2 tsp. ginger (we used crushed from a jar)
• 3 large cloves garlic, crushed
• ¼ cup cooking cream light
• 1 cup natural low fat yoghurt
• 1 tbsp. brown sugar
• 140g tomato paste (1 small can)
• 2 cups canned tomatoes, diced or crushed
• 1¼ cup water
• * Spices to mix together
• 1 tsp. cardamom ground
• 1 tsp. garam masala ground
• ¼ tsp. cloves ground
• ¼ tsp. cinnamon
• 1 tsp. coriander ground
• 1 tsp. turmeric ground

Method

1. 1In a pot on low heat melt butter and oil together. When melted add onions and cook until translucent. Make sure you don't burn, you just want to soften onions, so keep stirring for around 6 minutes.
2. 2In a small bowl, measure all your spices and mix. Set aside.
3. 3Keeping heat low, add the garlic, ginger and chili, stir 1 minute.
4. 4Now add tomato paste and cook for 1 more minute.
5. 5Now add the spices until aroma released, around 1 minute.
6. 6Now add the canned tomato, sugar and water, simmer for 10 minutes, stirring occasionally. After this time add the cream and yoghurt, stirring.
7. 7Now gently place the diced chicken breast into the simmering sauce and cook on low heat for 15-20 mins.
8. 8Serve on the rice with option to add Nan bread or roti bread.