Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

Marinade

400g boneless chicken breast or thigh, cubed

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon turmeric

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/4 cup Bio Greek yogurt

1/4 teaspoon salt

Sauce

1 tablespoon olive oil

1 tablespoon butter

1 onion, sliced

2 tablespoon tomato puree

½ teaspoon garlic, minced

½ teaspoon ginger, minced

½ teaspoon cumin powder

½ teaspoon turmeric

½ cup Bio Greek yogurt

¼ cup water

Red chilli (optional)

Salt to taste

To Serve

Fresh cilantro, chopped

Sous Chef Naan to serve

1. Marinade: Combine all ingredients and marinade for at least 30 minutes to overnight. 
2. Sauce: Heat the oil in a large skillet over a medium high heat and add the chicken until browned.  Remove from pan and set aside. Reduce heat to medium and add butter.  Once melted, add onion, garlic, ginger and cook until soft.  Add cumin, turmeric and stir for 2 minutes.  Add tomato paste and continue to stir and cook the paste down for a further 2 – 3 minutes.  Add the chicken, Greek yogurt, water and bring to a boil. 
3.  Simmer on low for about 15 minutes until sauce has thickened (you can add a few more tablespoons of water to desired consistency).  Add salt to taste, red chilli if you’d like and garnish with fresh cilantro.  
4. Warm naans as per cooking instructions, brush with butter and enjoy with the butter chicken!