Ingredients

• 600g Chicken Fillets – cubed
• 1 Tbs Canola Oil
• 100g Butter
• 2 Onions – finely chopped
• 175 ml Plain Yoghurt
• 75ml Water
• 50g Tomato Paste
• 1 Tsp Sugar
• 1 Tbs Garlic and Ginger paste
• 3 Cardamom Pods
• 25g Golden Star Spices Butter Chicken (sachet)
• 6 Dried Curry Leaves
• 2 Tsp Corn Flour
• 125 ml Fresh Cream
• 125 ml Coriander Leave – roughly chopped
• 250ml Basmati/White Rice
• Salt to taste if needed

Method

• Heat the oil and butter in a medium pot, brown the chicken pieces in portions and set aside.
• Add the onions and sauté until soft and golden brown.
• In a bowl, combine the yoghurt, water, tomato paste, cardamom pods and sugar with Golden Star Spices Butter Chicken.
• Add the chicken to this mixture and coat well.
• Whisk the cream and corn flour together.
• Add the chicken mixture to the onions, together with the cream and simmer for 15-20 minutes, stirring occasionally.
• Add the chopped coriander and salt if needed
• Serve with basmati rice and cucumber salad.