Ingredients

4 Tbsp (60 ml) double-cream Plain yoghurt
2 Tbsp (30 ml) Seven Colours Grill Seasoning™
2 tsp (10 ml) Paprika
½ tsp (2,5 ml) Turmeric
½ tsp (2,5 ml) Salt
4 chicken fillets, cut into pieces
1 Tbsp (15 ml) Oil
2 Tbsp (30 ml) Butter
1 small Onion, finely chopped
3 Bay leaves
1 stick Cinnamon
1 clove Garlic, finely chopped
1 Tbsp (15 ml) Sugar
2 Tomatoes, grated
250 ml (1 cup) fresh Cream

For the salsa
2 Tomatoes, cubed
¼ onion, chopped
¼ Red onion, chopped
2 chillies, chopped
½ Cucumber, cubed
½ tsp (2,5 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) White vinegar
1 Tbsp (15 ml) Sweet chilli sauce

Method

In a bowl, mix the yoghurt, 1 Tbsp (15 ml) Seven Colours Grill Seasoning™, 1 tsp (5 ml) paprika, turmeric and salt. Add the chicken pieces and coat well. Marinate for at least 4 hours.
Heat the oil in a pan over medium heat, and sauté the marinated chicken for 3-4 minutes. Remove and set aside.
To the same pan, add the butter, onion, bay leaves and cinnamon. Sauté for 2-3 minutes.
Add the garlic, 1 Tbsp (15 ml) Seven Colours Grill Seasoning™, 1 tsp (5 ml) paprika, sugar and grated tomatoes. Stir and cook for 10 minutes on medium heat.
Pour in the fresh cream and cook for 5 minutes.
Add the chicken to the pan and cook until done, 7-8 minutes.
For the salsa, mix all the ingredients in a bowl.
Serve the butter chicken hot with rice and roti and enjoy with a side of fresh salsa.