40g cold Western Star Original Butter, cut into cubes, extra
1/2 cup roasted cashews
Fresh coriander and basmati rice, to serve
Method
Marinate chicken in paste and natural yogurt for approximately 1 hour
Melt 20g butter, brown chicken on all sides, remove from pan. Wipe pan clean and add remaining 20g butter, onion, ginger and dry spices to the pan and cook until spices are fragrant and onion is softened
Add browned chicken, tomatoes and chicken stock to pan and bring to a simmer, cover and cook stirring occasionally for 15 minutes, remove lid and cook for a further 15 minutes until chicken is tender and sauce is thick
Stir cream into sauce and then whisk in cold butter, one cube at a time until incorporated and creamy. Simmer for 1-2 minutes until warmed through
Serve curry sprinkled with cashews, coriander and basmati rice
