- 1 sachet Rajah Butter Chicken Pure Spice Blend
- 2 tbsp vegetable oil for frying
- 400 g chicken breast strips
- 1 onion chopped
- 1 tbsp fresh ginger root crushed
- 1 clove garlic crushed
- 1 can tinned tomatoes
- 1 tbsp tomato paste
- 1/2 cup water
- 175 ml plain yoghurt
- 125 ml fresh cream
- 2 tbsp butter
- salt to taste
- handful fresh coriander (optional) to serve
Serving Size 4
Amount per serving
Marinate chicken with yoghurt, ginger and garlic. Mix and set aside.
In a pot fry chopped onion in 2 tbsp vegetable oil until light brown.
Reduce heat, add tomato paste and Rajah Butter Chicken Pure Spice Blend, fry for 1 minute.
Add tinned tomatoes, 1/2 cup water and simmer for 20 minutes, with pot lid on. Stirring regularly.
Add chicken and yoghurt mixture, fresh cream, butter and simmer for 10 minutes or until sauce reaches desired consistency.
Season with salt to taste, garnish with a dash of cream and fresh coriander. Serve with Basmati rice.