Butter Chicken

1. 1

   Night before:

2. 2

   1. Dice chicken.

3. 3

   2. Combine chicken, yoghurt, lemon juice, garlic, chilli powder, cumin and garam masala.

4. 4

   3. Refridgerate.

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   Same day:

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   1. Roughly chop tomato, capsicum and beans into large chunks.

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   2. Chop onion into large wedges.

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   3. Heat butter and oil in a wok over medium/high heat.

9. 9

   4. Cook the onion until it starts to soften.

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    5. Reduce heat to low.

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    6. Add chicken and marinade, chicken stock, tomato puree, cashews, beans, tomato, capsicum, flour, paprika, cinnamon, coriander and paprika.

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    7. Simmer for 15 mins.

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    8. Stir in cream and simmer for 10 mins.

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    9. Serve with rice and garlic naan.

No additional tips available.