Butter Chicken -traditional version as on pack

Ingredients

2 Tablespoons oil
1kg boneless chicken (breast or thigh) cut into bite sized pieces
50g butter
2 large onions, chopped
2 Tablespoons tandoori paste
1 can (420g) chopped tomatoes in juice
1 heaped Tablespoon CSR Dark Cane Sugar
1 cup thick natural yoghurt
1 cup sour cream
juice and grated rind of 1 small lemon
1/2 cup chopped coriander, plus extra for garnishing

Method

Heat a large frying pay over medium-high heat. Add oil & chicken pieces. Stirfry for 3 – 4 minutes, until lightly browned. Add butter & chopped onion. Stirfry for 1 minute then add all the other ingredients. Simmer for 12 – 15 minutes until chicken is tender & the sauce has thickened slightly. Serve over rice with extra chopped coriander to garnish. Great with Roti, Naan or Poppadoms.

Dark Brown Sugar

Ingredients: cane sugar, sugar syrups

A moist, dark brown sugar with a rich distinctive full flavour coming from natural molasses syrup. It is ideal for sweetening fruits, puddings and fruitcakes, gingerbread or chocolate cakes adding both colour and flavour. Great in BBQ sauces, marinades, pickles and chutneys, chilli or curry Dark Brown will make these dishes really special.