Butter chicken

4 servings

a big dollop of butter

600 g chicken breasts, cubed

7.5 ml (1½ t) ground garam masala

5 ml (1 t) ground ginger

7.5 ml (1½ t) ground coriander

7.5 ml (1½ t) ground cumin

20 ml (4 t) cake flour

250 ml (1 c) warm chicken stock

2 ml dried mixed spice

410 g (1 tin) tomato purée

2 ml salt

pepper to taste

250 ml (1 c) Greek yoghurt

250 ml (1 c) cream

1. Melt butter in frying pan and fry chicken pieces in batches till done.
2. Add garam masala, ginger, coriander and cumin. Stir fry for two minutes for the aromas to develop. Mix in cake flour till mixed through.
3. Mix chicken stock, herbs, tomato purée, salt and pepper and pour over the chicken in the frying pan.
4. Put frying pan’s lid on and cook for 20 minutes over medium heat.
5. Mix in yoghurt and cream and warm through. Don’t let it boil, otherwise it might curdle.
6. Serve with rice or carbs of choice.