Butter chicken

• butter↗25g g
• onion↗1

  halved and finely sliced

• skinless chicken breasts↗4

  cut into chunks

• garam masala↗2 tbsp tbsp
• garlic cloves↗3

  crushed

• finely grated ginger1 tbsp tbsp
• passata↗500g g
• cashew nut butter↗2 tbsp tbsp
• double cream↗50ml ml
• corianderhandful

  chopped

• cooked rice↗

  to serve

• wilted spinach

  to serve

Step-by-step instructions

1. 1

   Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.

2. 2

   Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.