Butter Chicken Curry with Greek Yoghurt

35 mins active prep time, 4 servings

Here's a quick and simple butter chicken curry that will only take around half an hour to prepare and cook.

Ingredients

• 1 1/2 cup white rice
• 60g butter
• 2 tbsp olive oil
• 1 brown onion, diced
• 1kg chicken thigh fillets, quartered
• 4 cloves of garlic, crushed
• 1 tbsp fresh coriander, finely chopped plus extra to serve
• 3 tsp garam masala
• 1 1/2 cup passata
• 1/2 cup cream
• 1/2 cup greek yoghurt, plus extra to serve

Instructions

1. Cook rice: Bring a large saucepan of water to the boil. Add rice and cook for 8-10 minutes. Drain. Set aside and keep warm.

2. Cook onion and chicken: Heat the butter and olive oil in a large frying pan, over medium to high heat. Add the onion and cook for 5 minutes. Add the chicken thighs to the pan, and brown for 4-5 minutes.

3. Add herbs and spices: Add garlic, chilli flakes, cumin, coriander and garam masala to pan. Stir to coat chicken with spices. Cook for 2 minutes.

4. Add passata and cream then simmer: Add passata and cream to the pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 minutes until chicken is cooked through.

5. Stir in greek yoghurt: Take off the heat and stir through Greek yoghurt.

6. Serve: Serve butter chicken on a bed of rice, and top with extra greek yoghurt and a sprinkle of coriander leaves.