- 2 ½ Tbsp Butter Chicken Spice Blend
- 500g Chicken thigh fillet [cubed]
- 2 Tbsp vegetable oil.
- 2 onions [finely diced]
- Chili [to taste if required]
- 3 Tbsp ghee or butter
- 1 tsp Salt
- 2 tsp sugar
- 1 cup Chicken Stock
- 1/2 cup natural yoghurt
- 2 Tbsp tomato paste
- 2 Tbsp ground cashews or Almond Meal
- 1/2 cup thickened cream
 Make a marinade by mixing 2 ½ Tbsp of Butter Chicken spice blend with the vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for 10 minutes.
 Add stock, sugar, salt and tomato paste then gently simmer for 10 minutes in an open pan until the sauce reduces.
 Stir-in yoghurt one tablespoon at a time. Stir in ground cashews and cream. Gently simmer uncovered for 30 minutes. Add a little water to extend the stewing process if required.
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