Classic Butter Chicken

• 1.5kg chicken thigh fillets, cut into bite-sized chunks
• 1 jar Tamarind Tree Butter Chicken Curry Paste
• 400gms plain Greek yogurt (coconut yogurt for dairy-free)
• 3 tablespoons oil or ghee
• 1½ large onions, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 can crushed tomatoes
• 2 tablespoons tomato paste
• 1½ cups thickened cream (or coconut cream for dairy-free)
• 2 tablespoon butter
• Salt to taste
• Fresh coriander for garnish 

Method

1. In a large bowl, combine the chicken, ½ jar of Tamarind Tree Butter Chicken Curry Paste, and the yogurt.  Mix well, cover, and refrigerate for a minimum of 30 minutes (overnight for best flavour).
2. Heat oil or ghee in a large pan over medium heat.  Add onions and sauté until golden brown. Add garlic and ginger, and cook for another minute.
3. Stir in the remaining Tamarind Tree Butter Chicken Curry Paste and tomato paste. Cook for 1-2 minutes.  Add the crushed tomatoes, bring to a simmer, and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the marinated chicken and remaining marinade to the sauce. Simmer on medium-low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
5. Stir in the cream and butter.  Taste and adjust seasoning with salt.
6. Top with fresh coriander and serve with steamed basmati rice and coriander.