Equipment

• Measuring spoons, jug and scales

• Vegetable dicer (preferable)

• Knives, Small receptacles for prep

• Cutting board

• Baking tray

• Large pan

Ingredients

• 1 Cinnamon Road Butter Chicken spice mix

• 750g chicken thighs (3cm cubes)

• 2 tbsp canola oil

• 1 large onion diced

• 8 tsp garlic minced

• 3 tsp ginger minced

• 25g unsalted butter

• 450ml tomato passata

• 1/4 cup water (65ml)

• 2 tbsp tomato sauce

• 1/2 cup natural yoghurt (120ml)

• 4 tbsp thickened cream (60ml)

Instructions

1. COAT: Put the chicken pieces in a medium bowl and coat with spice Pack 1. If you have time to marinade the chicken, see notes below.

2. SEAR: Heat the oil in a large pot on a medium/high heat. Add the onion, stirring for 3-4mins. Add garlic and ginger stirring for 1min. Empty in whole spices Pack 2, stirring for another minute. Add the butter to melt then add the spice coated chicken pieces. Stir and turn for 6-7mins.

3. SAUCE: Set the heat to medium then empty in almond meal Pack 3, stirring for 30secs. Add the tomato passata, water, tomato sauce and only then add in the yoghurt. Bring to a gentle boil while stirring.

4. SIMMER: Turn heat down to medium/low, place the lid on and cook for 45mins. After 15mins, if the sauce already looks thick enough to serve then add 1 tbsp or more of water. If it is not thick enough then take the lid off for the remaining 30 minutes.

5. CREAM: Stir in the cream and serve with rice.

Notes

1. MARINADE: In a medium bowl, mix spices Pack 1 with the ginger, garlic and yoghurt. Then add in the chicken and turn to coat. Place the bowl in the fridge to marinate for upto 24 hrs.

2. Yes, it really is tomato sauce you should be using. Tomato sauce and passata.

3. Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.

4. Get the most flavour by chargrilling the marinated chicken before adding to the sauce 10 minutes before serving.