Butter Chicken
Butter chicken (well, the traditional version), usually requires marinating the chicken overnight. But let's face it, not all of us have the spare time! Instead, this fast-cook version of the classic curry requires just 10 minutes of hands-on time and can be pulled together fuss-free, even on the busiest of days.

MAKES:
4 - 6
TOTAL TIME:
0 HOURS 30 MINS
INGREDIENTS
50 g butter
1 onion, finely chopped
750 g chicken breast, cut into bite-sized pieces
2 tbsp. tomato purée
3 garlic cloves, finely chopped
1 tsp. ground ginger
1 tsp. mild or hot chilli powder (depending on how hot you like it)
1 tsp. paprika
1 tsp. ground cumin
1 tsp. garam masala
200 g passata
1 x 400g tin of full-fat coconut milk
Small handful of coriander, finely chopped (optional)
Salt and pepper, to season
Boiled rice, to serve
Naan bread, to serve

DIRECTIONS
Melt the butter in a large saucepan with a lid, on a medium heat. Add the onion and fry (without the lid) for 5 minutes, until the onion has softened. Add the chicken and fry for a further 5 minutes, stirring regularly, until the chicken is no longer pink on the outside.
Stir in the tomato purée, garlic, ginger, chilli powder, paprika, cumin and garam masala. Fry for 1–2 minutes, stirring constantly. Stir in the passata and coconut milk, and season with salt and pepper. Bring to a vigorous boil, then turn down the heat to its lowest setting and place the lid on the saucepan.
Simmer over a low heat for 15 minutes, or until the chicken is cooked through, and then remove the lid and increase the heat to high to thicken the sauce. Serve with rice and naan bread, and sprinkled with coriander, if you wish.