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.
