MOO Butter Chicken

This recipe is so good it earned "more pleases" from all four taste testers, and that's saying something because Hannah doesn't like spicy food at all.

It came about because we decided on butter chicken for dinner but didn't have a jar of sauce. No problem, I set AJ the task of finding a recipe that was easy and used ingredients we already had. He came up with three, the problem being we didn't have all the ingredients to make just one.

We did some adjusting and came up with this.

MOO Butter Chicken

Ingredients:
500g chicken fillets (breast or thigh, whatever is cheapest), skin off and cut into 1cm dice
1 tbsp tandoori seasoning
1/2 cup water
1 tin tomato soup
1 onion, diced
1 tbsp oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
300ml cream

Method:
Mix the tandoori seasoning with the water. Pour over the diced chicken and let marinate 10 minutes. Heat the oil in a heavy based frying pan or wok. Add the chicken and brown all over. Remove the chicken from the pan and set aside. Add the onion, garlic, coriander, cumin and turmeric and cook for 3 minutes until onion is soft. Add marinated chicken and cook for 2 minutes. Add soup and cream. Bring to the boil, reduced heat and cook for 15 minutes, until chicken is cooked. Serve with steamed rice.