Butter Chicken Curry
- 300g Smelly's Butter Chicken Curry Sauce
- 600ml Cream
- 8 chicken thighs
- Tandoori paste
- Greek Yoghurt
- Basmati Rice
Marinate diced chicken thighs in a mixture of Tandoori Paste and Yoghurt. Set aside.
Combine Smelly's Butter Chicken Curry Sauce with cream in a pan and bring to the boil. Reduce heat and simmer gently for approximately 30 minutes.
Roast marinated chicken pieces in a preheated oven at 180 degrees for 15minutes till cooked through. Add chicken pieces to the reduced sauce and simmer for 15 minutes.
Cook enough rice to serve a generous portion for your curry.
Serve sauce on a bed of rice and garnish with mint, yoghurt and fresh chopped coriander.