Butter Chicken

A one pot dish perfect for a spicy weeknight dinner. A squeeze of fresh lime and a large handful of coriander leaves finish off this beautifully spicy dish. Serve with steamed white rice and naan bread.

Ingredients

• 300g Boneless and skinless chicken thighs

• Juice of 1 lemon

• 4 tsp ground cumin

• 3 tsp paprika

• 2 heaped tsp ground cayenne pepper

• 200g natural yoghurt

• 1 onion, cut into small cubes

• 4 garlic cloves, crushed

• 1 green chilli, finely chopped

• 1 thumb-sized piece of ginger, grated

• 1tsp garam masala

• 2 tsp fenugreek

• 3 tbsp tomato puree

• 300ml chicken stock

• 2 limes

• Large bunch fresh coriander

Method

To make the marinade, in a medium bowl, combine the lemon juice, yoghurt, cumin, paprika and cayenne. Cut the chicken thighs into cubes, put into marinade, stir to coat, then leave chicken to marinade for between 30 minutes to an hour.

In a large heavy bottomed pan in medium heat, fry the onion in two tbsp olive oil, stirring continuously until softened and translucent. Add garlic, green chilli and ginger, and keep stirring until mixture is soft and fragrant (about 10 minutes)

Add garam masala, fenugreek and tomato puree, and continue stirring until combined into a paste.

Add chicken stock and stir. With a slotted spoon, remove the chicken from marinade and put into the pan. Do not discard marinade!

On medium heat, bring the put to a low simmer, stirring from time to time cooking for around 15 minutes.

Add the marinade into the pot, stir to combine, and allow to simmer for a further 15 minutes, until sauce is reduced and thickened, and chicken is cooked through.

Serve immediately with freshly steamed rice, grilled naan breads, a squeeze of lime and a generous handful of fresh coriander leaves.