Butter chicken

We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.

We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.

Free-range chicken, yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, rice bran oil, ginger, garlic, cashews, ground almonds, butter, onion, cardamon, cinnamon, fenugreek, bay leaves, paprika, tomato paste, crushed tomato, cream, salt. 

Serve with basmati rice, a cucumber raita and chutneys.

LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.