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Add the chicken to a large shallow bowl or container. Add the yoghurt, ginger, garlic, lime juice, fenugreek and spices. Mix to coat. Cover and place in the fridge for 3 hours, or overnight, to marinate.
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When ready to cook, heat a drizzle of oil in a large saucepan over medium-high heat. Add the chicken (reserving any residual yoghurt marinade from the dish), and cook for 7-8 minutes, stirring occasionally, until the chicken is browning all over.
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Add the passata, peanut butter, ½ cup of water and any residual marinade left from the chicken. Stir well, ensuring the peanut butter is incorporated into the sauce. Reduce the heat to medium-low.
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Put the lid on and cook for 30 minutes or until thickened.
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Remove the lid and stir through the sugar and salt. Allow to simmer until thickened to your desired consistency.
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Serve hot, with a drizzle of cream, some fresh coriander, and rice.
One Pan Butter Chicken
Ingredients
- 750g boneless skinless chicken thighs, chopped into bite-sized pieces
- 1/2 cup natural yoghurt
- 15g fresh peeled ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp lime juice
- 1 tbsp dried fenugreek leaves
- 1 tbsp garam masala
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 4 tbsp Pic’s Crunchy Peanut Butter
- 1 cup passata
- 1 tbsp sugar
- 1 tsp salt
- To serve: cream to drizzle, fresh coriander to garnish, and rice