Butter Chicken heaven

This was absolutely wonderful, my tummy and taste buds were having a party during this meal. Butter Chicken or murgh makhani is an indian dish from Punjab...Indian cuisine is becoming one of my favorite food miam miam miam!!!

Ingredients (serves 4)

• 1kg chicken breast fillets
• 1 cup butter chicken curry paste (tomato and tamarind) (see note)
• 2/3 cup thick natural yoghurt
• 4 garlic cloves, crushed
• 2 tablespoons ghee (see note) or olive oil
• 1 cinnamon stick
• 425g can tomato puree
• 1 teaspoon Vegeta Chicken Stock Powder
• 1/2 cup water
• 1/3 cup thickened cream
• 4 green onions, sliced, to serve
• naan bread, to serve

Method

1. Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.

2. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.

3. Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.

Notes

• Note 1: Look for butter chicken curry paste in the international section of your supermarket.

• Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine