Buttered Chicken Soup With Rice.

Butter chicken or murgh makhani is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.

Ingredients

• 1/2 cup Tamar Valley Greek Style Yoghurt 
• 2 garlic cloves, crushed 
• 3cm piece ginger, peeled, finely grated 
• 2 teaspoons ground cumin 
• 2 teaspoons ground coriander 
• 1 teaspoon garam masala 
• 1/4 teaspoon chilli powder 
• 600g chicken thigh fillets, trimmed, cut into pieces 
• 1 tablespoon vegetable oil 
• 20g butter 
• 1 brown onion, halved, thickly sliced 
• 410g can tomato puree 
• 1/2 cup Massel chicken style liquid stock 
• 1/2 cup thickened cream 
• Basmati rice, to serve

Method
Step 1

• In a glass or ceramic dish.
• Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder  
• Add chicken. Stir to coat. 
• Cover. Refrigerate for 2 hours. 

Step 2 

• Heat oil and butter in a heavy-based saucepan over medium-high heat. 
• Add onion. Cook, stirring occasionally until softened. 
• Add chicken mixture to pan. 
• Cook, stirring, for 5 minutes or until chicken just starts to change color. 
• Add tomato puree and stock. 
• Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally,  until chicken is tender and mixture has thickened slightly. 

Step 3 

• Stir in cream. 
• Simmer for a further 5 minutes or until heated through. 
• Serve with steamed rice