This Month’s Recipe – Butter Chicken & Rice

Ingredients:

• 1 tsp unsalted butter (roughly chopped)
• 500g chicken thigh
• 1 onion (finely sliced)
• 1 large garlic clove (crushed)
• 2 tsp ginger (finely grated)
• 1 tsp cumin
• 2 tsp garam masala
• 1/2 tsp cardamom
• 1 tsp coriander (finely chopped)
• 1 tin canned diced tomato
• 3/4 cup chicken stock (liquid)
• 1/2 low-fat Greek yogurt
• 1/4 cup low-fat thickened cream
• 2 cups steamed rice

Directions:

• Heat a large non-stick frying pan on medium and add half the butter.
• Add chicken and onion and brown for a couple of minutes.
• Remove mixture from the pan and set aside.
• Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander.
• Cook for 1-2 minutes before returning chicken to the pan, along with the tomatoes and chicken stock.
• Increase the heat and bring to the boil.
• Reduce heat and simmer for 10 minutes before adding yoghurt and cream.
• Heat through and serve on rice.