BUTTER CHICKEN

Ingredients.......6 chicken thigh fillets, sliced and diced, 1 tsp of garam masala, 125ml of Greek yoghurt, 1 dsp of ground coriander, 1 and 1/2 tbs of minced ginger, 1 dsp of ground cumin, 1/4 tsp of chilli powder, 2 tbs of minced garlic, 2 tbs of rice bran / canola oil, 25 gm of butter/ marg, 1 onion, chopped, 60 ml of chicken stock, 125 ml of thickened cream, 60 ml of lime juice, fresh basil to garnish. First make the marinade. Combine the garam masala, coriander, yoghurt, coriander, ginger, cumin, chilli powder and garlic in a large container along with the cubed chicken. Make sure the chicken is fully covered and place in the refrigerator to marinate for 4 hours minimum or overnight. Once the chicken has mmarinated, heat the oil and butter/ marg in a pan over a medium heat and cook the onion till tender. Spray the bowl of your slow cooker with cooking oil and place on high to preheat. Transfer the onion, chicken and marinade to your slow cooker, stir to combine and cover till until the chicken starts to change colour then add the stock and cover till the mixture starts boiling. Stir the mixture occasionally until the mixture starts to thicken and the chicken is cooked through. Finally stir through the cream and the lime juice. Serve with a side of roasted curry cauliflower and/or steamed rice/ grains.