Butter Chicken Curry

35 mins active prep time, 4 servings

Ingredients (included in delivery)

- 1 brown onion, diced
- 1kg chicken thigh fillets, quartered
- 4 cloves of garlic, crushed
- 1 tbsp fresh coriander, finely chopped plus extra to serve
- 3 tsp garam masala
- 1 1/2 cup passata
- 1/2 cup cream
- 1/2 cup greek yoghurt, plus extra to serve

Ingredients (pantry items)

- 1 1/2 cup white rice
- 60g butter
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 pinch dried chilli flakes

What you'll need

White rice, butter, olive oil, cumin powder, chilli flakes

Instructions

1. Cook rice

Bring a large saucepan of water to the boil. Add rice and cook for 8-10 minutes. Drain. Set aside and keep warm.
2. Cook onion and chicken

Heat the butter and olive oil in a large frying pan, over medium to high heat. Add the onion and cook for 5 minutes. Add the chicken thighs to the pan, and brown for 4-5 minutes.
3. Add herbs and spices

Add garlic, chilli flakes, cumin, coriander and garam masala to pan. Stir to coat chicken with spices. Cook for 2 minutes.
4. Add passata and cream then simmer

Add passata and cream to the pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 minutes until chicken is cooked through.
5. Stir in greek yoghurt

Take off the heat and stir through Greek yoghurt.
6. Serve

Serve butter chicken on a bed of rice, and top with extra greek yoghurt and a sprinkle of coriander leaves.