BUTTER CHICKEN.....with yellow rice

marinade..
1 kilo skinless chicken breast fillets
250 mls plain/greek yoghurt
4 tablespoons curry powder
8 teaspoons paprika
2 teaspoons salt

in the pot..
180 grams butter
4 teaspoons minced garlic
1 teaspoon minced ginger
4 tablespoons curry powder
2 x 800 gram can diced tomatoes
2 bay leaves
360 mls thickened cream

salt to taste
thickened cream to decorate if desired

dice chicken into bite ­sized pieces.

in a large bowl, mix chicken, yoghurt, 4 tablespoons curry powder, paprika and 2 teaspoons salt.
cover and refrigerate for at least one hour.

melt butter in a fry pan and saute the minced garlic and ginger until fragrant.

add in the other 4 tablespoons curry powder. Give it a quick mix, then add the tomatoes. turn heat to high and bring to boil.

add the bay leaves and turn the heat down to low. simmer for 5 minutes.

add in the marinated chicken and cook for another 10 minutes or until chicken is fully cooked.

add cream, and salt to taste. simmer for 2 minutes. Serve with some cream if desired and yellow rice.

YELLOW RICE

12 cups water
6 teaspoons chicken stock powder
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon immitation saffron
2 cups rice

in a large pot, bring the water to the boil. add the stock powder, garlic, salt and imitation saffron.

add rice.

cook rice for about 15 - 20 minutes or to desired taste.

drain into colander and rinse with cold water. serve.

https://www.facebook.com/shazzieau/