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
• 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

Method

1. Mix all the marinade ingredients with some seasoning in a medium bowl.
2. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour, or overnight.
3. Heat the oil in a large, heavy saucepan. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes, or until soft.
4. Add the spices and tomato purée. Cook for 2 minutes until fragrant, then add the stock and marinated chicken.
5. Cook for 15 minutes, then add any remaining marinade.
6. Simmer for 5 minutes, then sprinkle with toasted almonds.
7. Serve with rice, naan bread, chutney, coriander, and lime wedges.