Easy Butter Chicken
| Serves 4
|| Prep Time 10 minutes
|| Cook Time 20 minutes
1 onion, chopped
2 cloves garlic, finely choppped
1 tsp finely grated fresh ginger
500g chicken thigh meat, boneless and skinless, cut into 2cm pieces
375g pouch Wattie’s Indian Creations Butter Chicken Curry Sauce
¼ - ⅓ cup unsweetened Greek-style yoghurt or cream
1 handful fresh coriander leaves, chopped
Naan bread or poppadoms (optional)
- Heat a dash of oil in a saucepan or frying pan. Add onion and fry over medium heat until beginning to soften. Add ginger and garlic and allow them to sizzle but do not burn. Increase the heat and add the chicken and stir-fry until it colours.
- Pour over Wattie’s Indian Creations Butter Chicken Curry Sauce. Bring sauce to nearly boiling. Reduce heat and simmer uncovered for 15-20 minutes until the chicken is cooked and the sauce has reduced a little.
- Remove from the heat and stir through yoghurt or cream.
- Garnish with freshly chopped coriander and serve with basmati rice, green beans and naan bread or poppadoms on the side.