My Kinda Butter Chicken

Fragrant spices, tomatoes, cashew butter & yoghurt

Serves 2 Total time 40 minutes

• 2-3 fresh mixed-colour chillies

• 350g ripe mixed-colour cherry tomatoes

• 4 cloves of garlic

• 6cm piece of ginger

• 1tbsp garam masala

• 4 heaped tbsp natural yoghurt

• 2 x 150g free-range skinless chicken breasts

• Olive oil

• 2tbsp smooth cashew butter

1 Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1tbsp of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.

2 Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tbsp of olive oil and the chicken. Cook and char for 10min, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1-2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2min and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2min, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.

PER SERVING 435kcal, 20.7g fat (4.8g sat fat), 45.2g protein, 17.5g carbs, 11.1g sugars, 0.8g salt, 3.4g fibre