Butter Chicken


100g FAGE Total

4 chicken breasts cut into chunks

2 tbsp vegetable oil

25g butter

1 onion, diced

1/4 tsp cinnamon

1 tsp garlic, crushed

1/2 tsp ground turmeric

1 tsp ginger, crushed

25g ground almonds

1 tsp chilli powder

1 tbsp tomato paste

220g can of chopped tomatoes

Season to taste

  1. Season the chicken with salt and pepper and fry in a large pan with vegetable oil until the chicken is golden brown.
  2. Remove the chicken from the pan and add the butter and melt.
  3. Add onion, cinnamon, crushed garlic, turmeric, ginger, almonds and chilli powder and fry until onions are soft.
  4. Add the chicken and any juices to the pan followed by the tomato paste, chopped tomatoes and the yoghurt.
  5. Bring to the boil, season to taste and cook for a further 10 – 15 minutes until the chicken is cooked through.
  6. Serve with freshly cooked rice and Naan bread.