Easy and Quick Butter Chicken

Ingredients:

500g skinless chicken breasts, cut into bitesized chunks

For the marinade:

Juice of 1 lemon

2 tsp ground cumin

2 tsp paprika

(1-2 tsp chilli powder - optional)

200g natural yoghurt

For the curry:

2 tbsp vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 thumb sized piece of ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato puree

300ml chicken stock

Method:

1. In a medium bowl, mix all of the marinade ingredients with some seasoning. Add the chicken, cover and chill in the fridge for an hour (or overnight).

2. In a large, heavy saucepan, heat the oil. Add the onions, garlic, ginger and some seasoning. Fry on a medium heat for 10 mins (until soft).

3. Add the spices and tomato puree, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then serve with rice, gluten free naan and chutney.