Quick Butter Chicken

Directions

1. Heat 1 tablespoon of sunflower oil or ghee in a wide pan over medium-high heat. Add the chicken pieces and pan-fry for 4 to 5 minutes, turning occasionally, until lightly golden and just cooked. Remove from the pan and set aside.
2. Reduce heat to medium and add the remaining oil or ghee to the same pan. Add onion and garlic and sauté for 2 to 3 minutes until soft and fragrant.
3. Add Spice Zen Butter Chicken Spice Blend and gently bloom for 30 seconds.
4. Add passata, tomato paste, water and salt. Bring to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the sauce looks rich and glossy.
5. Return the chicken to the pan and simmer for 3 to 5 minutes until tender and coated in the sauce.
6. Reduce heat, stir in cream and coconut sugar if using, and adjust seasoning to taste.
7. Garnish with fresh coriander and serve hot with rice or naan.

Chef's Notes

1. Pan-frying the chicken first keeps it juicy and avoids overcooking.

2. Use a wide pan to allow the chicken to colour rather than steam.

3. Add cream at the end and keep the heat low for a smooth finish.