15-Minute Butter Chicken

Ingredients

• 300 g chicken thigh fillets, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 thumb-sized piece ginger, grated
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• 200 ml passata
• 100 ml double cream
• 20 g butter
• 15g coriander, chopped
• 1 x 250g pouch microwave pilau rice

Method

1. Heat the oil in a large frying pan over a high heat. Add the chicken and fry for about 4 minutes, turning, until golden all over and starting to catch at the edges.
2. Add the onion, garlic and ginger. Cook for 2 minutes, stirring, until the onion softens and the garlic smells sweet rather than raw.
3. Stir in the garam masala, turmeric and smoked paprika. Fry for 30 seconds until the spices darken a shade and turn fragrant.
4. Pour in the passata, season generously with salt and pepper, and simmer for 3 minutes until the sauce thickens slightly and clings to the chicken.
5. Stir in the double cream and butter until melted through and the sauce turns silky and burnished orange. Taste and adjust the seasoning.
6. Ping the pilau rice according to the pouch. Spoon the butter chicken over the rice and scatter with the chopped coriander.