Butter Chicken

• Chicken thigh - 500g
• Tomato puree - 425g tin
• Natural Greek yoghurt - 125ml
• Thickened cream - 250ml
• Brown onion - 1/2
• Tomato - 1
• Beans - 2 handfuls
• Red capsicum - 1/2
• Cashews - 125g
• Chicken stock - 100ml
• Lemon juice - 1 tsp
• Corn flour - 2 tsp
• Crushed garlic - 2 tsp
• Butter - 1 tbs
• Cinnamon - 2 tsp
• Coriander - 2 tsp
• Paprika - 2 tsp
• Cumin - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Olive oil

1. Night before:
2. 1. Dice chicken.
3. 2. Combine chicken, yoghurt, lemon juice, garlic, chilli powder, cumin and garam masala.
4. 3. Refridgerate.
5. Same day:
6. 1. Roughly chop tomato, capsicum and beans into large chunks.
7. 2. Chop onion into large wedges.
8. 3. Heat butter and oil in a wok over medium/high heat.
9. 4. Cook the onion until it starts to soften.
10. 5. Reduce heat to low.
11. 6. Add chicken and marinade, chicken stock, tomato puree, cashews, beans, tomato, capsicum, flour, paprika, cinnamon, coriander and paprika.
12. 7. Simmer for 15 mins.
13. 8. Stir in cream and simmer for 10 mins.
14. 9. Serve with rice and garlic naan.

chicken thigh, tomato puruee, brown onion, beans, red, cashews, chicken, lemon juice, flour, garlic, butter, paprika, cumin, garam masala, olive oil

Taken from www.epicurious.com/recipes/member/views/butter-chicken-50165526 (may not work)