Explore the shef within you…

Butter Chicken

Ingredients

500g skinless boneless chicken thighs

For the marinade

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

For the curry

2 tbsp vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

300ml chicken stock

50g flaked almonds, toasted

To serve (optional)

cooked basmati rice

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Method

STEP 1

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

STEP 2

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

STEP 3

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.