Easy butter chicken

Ingredients 500g skinless deboned chicken thighs For the marinade 1 lemon, juiced 2 tsp ground cumin 2 tsp paprika 1-2 tsp hot chilly powder 200g natural yogurt For the curry 2 tbsp oil 1 huge onion, chopped 3 garlic cloves, crushed 1 inexperienced chilly, deseeded, and finely sliced (optional) thumb-sized piece ginger, grated 1 tsp garam masala 2 tsp ground fenugreek 3 tbsp tomato purée 300ml broth 50g flaked almonds, toasted To serve (optional) cooked basmati rice naan bread mango flavoring or lime pickle fresh coriander lime wedges

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Method STEP 1 In a medium bowl, combine all the marinade ingredients with some seasoning. Chop the chicken into bite-sized things and toss with the marinade. cowl and chill at intervals the white goods for a one-time unit or overnight. STEP 2 In a large, heavy pan, heat the oil. Add the onion, garlic, inexperienced chilly, ginger, and many seasoning. Fry on medium heat for 10 minutes or until soft. STEP 3 Add the spices with the tomato purée, cook for an extra combine of minutes until sweet, then add the stock and marinated chicken. Cook for fifteen minutes, then add any remaining marinade left at intervals in the bowl. Simmer for 5 minutes, then sprinkle with the au gratin almonds. Serve with rice, naan bread, chutney, coriander, and lime wedges, if you would like.