Butter Chicken Curry

Serves 4

INGREDIENTS:

INGREDIENTS: 500g skinless boneless chicken thighs

For the chicken marinade

Juice of 1 lemon

2 tsp ground cumin

2 tsp paprika

1 tsp hot chilli powder

200g natural yogurt

For the curry

2 tbsp olive oil

1 onion, diced

4 cloves garlic, crushed

1 red chili, finely chopped

1 tbsp fresh ginger, grated

1 tsp garam masala

3 tbsp tomato puree

400ml chicken stock, hot

50g almonds, roasted and chopped

Serve with

Naan bread

Rice

Lime wedges

Mango chutney

METHOD:

1. Start by making the marinade for the chicken. Place all the ingredients in a bowl and whisk together and season with sea salt and freshly ground black pepper. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for one hour.

2. Place a large saucepan or casserole dish over a medium heat. Add the olive oil and stir in the onion, garlic, chilli, and ginger–cook for five minutes. Stir in the spices, tomato purée, cook for a further two minutes, then add the hot chicken stock and marinated chicken. Cook for 5 minutes on a medium heat, then reduce the heat to low and continue to cook for 15 minutes.

3. Sprinkle in the toasted almonds. Serve with rice, naan bread, mango chutney, and lime wedges.