Butter chicken

INGREDIENTS

SERVES 4

350g chicken breast, diced

20g rapeseed oil

5g chilli powder

2g turmeric powder

5g curry powder

5g garam masala powder

50g ginger and garlic paste 10g fresh garlic and ginger, diced

10g cumin seeds

10g coriander seeds

10g mustard seeds

100g onion diced

75g fresh tomatoes, diced

50g tomato ppuree

100m l passata

50 g almond/cashew powder

Honey/sugar to taste

10 00ml double cream

Sa alt to taste

DIRECTIONS

Marina te theme at with oil (5g ), ginger and garlic paste, salt, curry power, chi li powder, ga ram mas al a power, salt and turmeric powder. This can be left to marina te for 24-48hours. Heat the pa non full flame, add 15 go foil, allow oil to heat up for 10 seconds. Fry diced ginger and garlic for 5 seconds, add and fry cum in seeds, coriander seeds, mustard seeds for 5 seconds. Now add diced onion, cook for 5 minutes without lid until golden brown. Now add diced tomatoes, tomato puree and pass at a, stir in and cook for 5 mins with lidon. Once tomatoes go soft and juicy, add marina ted chicken, almond powder and sugar/ honey to taste. Simmer for 15 minutes until the chicken is tender. Finish by stirring through the cream, then taste and season with salt. Serve with na an bread.

•Recipe by Pr ave en Kumar for his Authentic Indian Cuisine ready meals range–butter chicken (£5.95) is one of the range’ s bestselling curries, it recently won a gold star at the Great Taste Awards 2020.