Cheat's Butter Chicken

I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish. Note that Aus tablespoons are 4 teaspoons

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  kg chicken thigh fillet, trimmed of fat, cut in half
• 1  tablespoon butter
• 2  garlic cloves, crushed
• 2  tablespoons  tandoori curry paste
• 420  g  condensed tomato soup
• 1⁄2 cup low-fat plain yogurt
• 1⁄2 cup  light cream
•  coriander leaves (to garnish)

Directions

1. Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
2. Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
3. Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
4. Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
5. Serve over rice, sprinkled with the coriander leaves.