Tuesday, 19 July 2016

YIAH Butter Chicken

YIAH Tandoori Chicken Curry/ Butter Chicken

2 Tbls. Oil

2 Medium Onions, cut into wedges

3 tsp YIAH Tandoori Spice Blend

750g Diced Chicken Thigh

400g Can Diced Tomatoes

125mls (½ cup) Chicken Stock

100g Crushed Peanuts

125mls (½ cup) Greek or Natural Yoghurt

1 Tbls Lemon Juice

1 Tbls Brown Sugar

•Heat oil in a large frypan on high heat, add onions and stir regularly for 3 minutes.
•Add spice blend and continue to stir for a further 1 minute.
•Add diced chicken. Stir to coat chicken well with spice blend. Continue cooking until lightly browned. 2-3 minutes.
•Pour in tomatoes and stock. Simmer (no lid) for 15 minutes.
•Add peanuts and simmer for a further 5 minutes.
•Turn the heat off and stir through sugar, lemon juice and yoghurt.