Butter Chicken Skillet

INGREDIENTS

• 500g Frozen Breaded Chicken
• 60g Butter
• 1 Onion
• 3 tsp Garlic Paste
• 400g Tomato
• 120g Greek Yoghurt
• 240ml Milk
• 4 tsp Cooking Oil
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Paprika
• 1 tsp Sugar
• 2 tsp Salt
• 8g Coriander

STEPS

1. 1

   Heat the oven to 200°C, or 180°C fan. Arrange 500g of frozen breaded chicken on a lined baking tray and bake for 20 to 24 minutes, turning halfway, until crisp, deeply golden, and piping hot throughout. Keep the cooked chicken on the clean tray.

   ⏱ 20 min

2. 2

   While the chicken cooks, heat 4 tsp of cooking oil in a large skillet over medium heat. Add 1 onion (finely chopped) and cook for 6 to 8 minutes until soft and lightly golden.

   ⏱ 6 min

3. 3

   Add 3 tsp of garlic paste and cook for 1 minute. Stir in 1 tsp of ground cumin, 1 tsp of ground coriander, and 1 tsp of paprika, then cook for 30 seconds until fragrant.

   ⏱ 2 min

4. 4

   Add 400g of tomato (finely chopped), 1 tsp of sugar, and 2 tsp of salt. Simmer for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

   ⏱ 8 min

5. 5

   Reduce the heat to low. Whisk 120g of greek yoghurt until smooth, then stir it into the skillet. Add 240ml of milk gradually and simmer gently for 3 to 4 minutes, without boiling, until creamy.

   ⏱ 3 min

6. 6

   Stir in 2 tsp of garam masala and 60g of butter until the butter melts. Taste and adjust salt if needed.

   ⏱ 1 min

7. 7

   Cut the baked chicken into bite-size pieces and add it to the sauce. Simmer gently for 2 minutes to coat and heat it through. Scatter over 8g of coriander (chopped) and serve immediately.

   ⏱ 2 min