Iris Windsor
Butter Chicken
This one is usually a "winner" with most families

Butter Chicken
Ingredients
1 kg chicken thigh fillets
1 pkt any butter chicken spice mix (I love Herbies)
20gms 1 tablesp butter or ghee
500gms plain yogurt
20gms 1 tablesp crushed garlic
1 cup pureed onions
80gms 4 tablesp tomato sauce
40gms 2 tablesp tomato paste
40gms 2 tablesp mango chutney or any sweet fruit chutney (sometimes I use Rosella)
40gms 2 tablesp almond meal
300mls cream
40gms 2 tablesp brown sugar
1/2 bunch chopped coriander leaves
1 x 400ml cans coconut milk
Coriander leaves to garnish
250gms long grain rice
Method
Mix 1/2 packet butter chicken mix with yogurt
Place sliced chicken pieces in yogurt. Cover
Refrigerate and marinate the chicken overnight
Remove some of the yogurt marinade from chicken pieces. Save
Cook chicken under the grill or in the oven while preparing the sauce
Place rice on to cook for 10 to 12 mins
Melt butter in a heavy pan
Add garlic and onion puree
Fry 5 mins
Mix remaining marinade mix with remaining 1/2 packet of butter spice mix, tomato paste, tomato sauce, chutney, sugar, and almond meal.
Cook gently for a couple of minutes
Add cooked chicken and pan drippings, leave to simmer slowly and reduce for about 15mins
Add coconut cream
Stir in coriander
Add cream before serving
Add salt and pepper to taste
Garnish with coriander leaves and serve with rice
Serves 6 with cooked rice