| • | Cut the chicken into bite-sized pieces.
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| • | Melt the butter in a pan and add the olive oil.
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| • | Add the chopped onions and cook gently until it turns soft and golden.
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| • | Add the garlic and cook for another minute.
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| • | Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides.
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| • | Add the chicken broth, season with salt and pepper to taste and add the chopped parsley.
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| • | Heat till it boils then turn the heat down to minimum and leave it uncovered for about 20 minutes.
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| • | Remove the chicken pieces and keep warm.
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| • | Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.
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| • | Serve the garlic chicken with mashed potato. |
