Easy butter chicken

Extravagant a solid form of your number one Friday night curry? Attempt our simple spread chicken - the meat can be marinaded the other day so you can excel on your prep.

                   Paddle Challenge

Ingredients

500g skinless boneless chicken thighs

For the marinade

1/2-1 lemon, (to taste) squeezed

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot stew powder

200g normal yogurt

For the curry

2 tbsp vegetable oil

1 huge onion, hacked

3 garlic cloves, squashed

1 green stew, deseeded and finely hacked (discretionary)

thumb-sized piece ginger, ground

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

300ml chicken stock

50g chipped almonds, toasted

To serve (discretionary)

cooked basmati rice

naan bread

mango chutney or lime pickle

new coriander

lime wedges.

Method

Stage 1

In a medium bowl, blend all the marinade fixings in with some flavoring. Cleave the chicken into reduced down pieces and throw with the marinade. Cover and chill in the cooler for 1 hr or short-term.

Stage 2

In an enormous, weighty pot, heat the oil. Add the onion, garlic, green bean stew, ginger and some flavoring. Sear on a medium intensity for 10 mins or until delicate.

Stage 3

Add the flavors with the tomato purée, cook for a further 2 mins until fragrant, then, at that point, add the stock and marinated chicken. Cook for 15 mins, then add any excess marinade left in the bowl. Stew for 5 mins, then, at that point, sprinkle with the toasted almonds. Present with rice, naan bread, chutney, coriander and lime wedges, assuming you like.