Cheat'S Butter Chicken

• 1 tablespoon oil
• 1 kg chicken thigh fillet, trimmed of fat, cut in half
• 1 tablespoon butter
• 2 garlic cloves, crushed
• 2 tablespoons tandoori curry paste
• 420 g condensed tomato soup
• 1/2 cup low-fat plain yogurt
• 1/2 cup light cream
• coriander leaves (to garnish)

1. Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
2. Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
3. Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
4. Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
5. Serve over rice, sprinkled with the coriander leaves.

oil, chicken thigh fillet, butter, garlic, tandoori curry, tomato soup, lowfat plain yogurt, light cream, coriander

Taken from www.food.com/recipe/cheats-butter-chicken-178089 (may not work)