Easy butter chicken

Serves 4

Ingredients

• 500g skinless boneless chicken thighs

For the marinade

• 1/2-1 lemon (to taste) 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

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.
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.
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.