Butter chicken

THIS easy, creamy curry doesn’t have the sugar or commercial oil that a takeaway contains. Serve with cauliflower rice.

SERVES 4 Per serving: Calories, 857; carbohydrates, 10g; protein, 67g; fat, 60g; fibre, 2.5g

8 chicken thighs, skin on A little salt 2 tbsp lemon juice 4 garlic cloves, grated 1 tbsp fresh ginger, peeled and grated 2 tsp chilli powder (optional) 2 tbsp ghee, butter or coconut oil 2 onions, finely chopped Small green or red chillies (optional) 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander 50g butter 400g can of plum tomatoes A few coriander leaves

PUT the chicken into a bowl and mix in salt, lemon juice, half the garlic and ginger, and the chilli powder (if using). Leave to infuse for 15 minutes. Fry the chicken thighs on both sides until golden brown. Set aside. To make the sauce, fry the ghee with onion and a little salt until softened. Add the remaining garlic, ginger, chillies and the spices and cook for couple of minutes. Add the butter, tomatoes and half a can of water. Cook for 15 minutes. Add the chicken thighs and continue to cook, covered with a lid, for around 45 minutes or until they are cooked. Season to taste. Add the coriander and serve.