SIMPLE BUTTER CHICKEN

Chicken is so versatile just like our braai salts, so here’s another way to show your chicken some love. Happy cooking!!!

Ingredients
1/2 cup plain yoghurt
2 garlic cloves, crushed
Ginger, peeled, finely grated
Fresh parsley
1 tsp curry powder
Marina Lighthouse salt and pepper
1/4 tsp Marina peri peri braai salt
Chicken pieces (Of your choice)
Cooking oil (Of your choice)
20g butter
1 onion, halved, thickly sliced
410g can tomato paste
1/2 cup chicken stock
1/2 cup thickened cream
Basmati rice, to serve

Directions
1.       Place yoghurt, garlic, ginger, parsley, curry powder, and Marina peri peri braai salt in a dish. Add chicken. Stir to coat all chicken pieces and cover.
2.       Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook until softened. Add chicken mixture to pan. Cook until the chicken just starts to change colour. Add tomato paste and stock. Cover. Bring it to boil. Reduce heat to low. Simmer, stirring occasionally until chicken is tender and mixture has thickened slightly. Sprinkle salt and pepper for taste.
3.       Pour in the cream. Simmer again until heated through. Serve with steamed rice and some fresh parsley.
Adapted from taste.com.au