Butter Chicken

Ingredients:

1 Mishra’s Curry Cube

300g chicken thighs, trimmed

3 cm piece ginger (15g), grated

3 garlic cloves, grated

2 tbsp ghee or sunflower oil

1 onion, sliced

¼ cup cashew paste

2 tbsp sugar

210g can tomato purée

150ml pure thickened cream

1 tsp cumin seeds, toasted and crushed

Fresh coriander leaves, chopped for garnish

Step one

Combine ginger and garlic in a large bowl. Add the chicken and toss to combine, then place in the fridge for 30 minutes.

Step two

Heat a chargrill or barbecue over a high heat, add the chicken in batches and cook for 2-3 minutes each side until charred.

Step three

Heat the ghee or oil in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until softened. Chop the chicken into 3cm pieces and add to the pan. Mix in the Curry Cube, cashew paste, sugar, tomato purée and 1/2 cup water and bring to a simmer. Cook for 8-10 minutes, then add the cream and simmer gently (without boiling) for a further 15-20 minutes or until the sauce has thickened slightly.

Sprinkle with crushed roasted cumin seeds and coriander, and serve with bread and rice.