4 teaspoons butter
1 large onion - finely chopped
1 large clove garlic - crushed
1 pound chicken breast/thigh - cubed
1 teaspoon grated root ginger
1/2 teaspoon chilli powder (or to taste)
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon garam masala
salt and pepper
2 tablespoons tomato paste (I use the tube one)
1 cup sliced mushrooms
1 cup water - more or less
1 teaspoon cornflour
1/2 cup natural/plain yogurt
Melt butter and saute onion and garlic until tender Add the chicken, ginger, spices and seasoning. Saute gently for about 10 minutes or until chicken is cooked through. Add the tomato paste, mushrooms and water. Simmer for about 10-15 minutes.. Mix small amount of water and cornflour together and use to thicken mixture. Remove from heat. Finish by folding in the yoghurt and serving immediately on rice. (Yoghurt will curdle if it boils again.)