Preparation time 45 minutes
Cooking time 60 minutes
1kg chicken thigh fillets, cut into large chunks
¼ cup tandoori paste
200 mL Australian natural yogurt
40g Western Star Original Butter
1 onion, sliced
1 clove garlic, crushed
1 tsp grated ginger
1 bay leaf
1 tsp garam marsala
1 cinnamon stick
1 tsp sweet paprika
400g can diced tomatoes
200 mL chicken stock
150 mL thickened cream
40g cold Western Star Original Butter, cut into cubes, extra
½ cup roasted cashews
fresh coriander and basmati rice, to serve
Marinate chicken in paste and natural yogurt for approximately 1 hour.
Melt 20g butter, brown chicken on all sides, remove from pan.
Wipe pan clean and add remaining 20g butter, onion, ginger and dry spices to the pan and cook until spices are fragrant and onion is softened.
Add browned chicken, tomatoes and chicken stock to pan and bring to a simmer, cover and cook stirring occasionally for 15 minutes, remove lid and cook for a further 15 minutes until chicken is tender and sauce is thick.
Stir cream into sauce and then whisk in cold butter, one cube at a time until incorporated and creamy. Simmer for 1-2 minutes until warmed through.
Serve curry sprinkled with cashews, coriander and basmati rice.