As lockdown starts to ease we received an invite to visit friends which we’ve not seen since September 2020. Plans were made to sit in their garden and have a good old catch up whilst the boys all had a good runaround. Now, it would be very rude of me to turn up empty handed. Rustled up this simple amazing Butter Chicken dish with rice for them to enjoy. This was rustled up in 25 minutes using the pre-made marinated chicken.

Heat 4 tbsp of rapeseed oil, when it nice and hot add a piece of cinnamon stick ( 1 inch piece), 2 star anise, 6 cardamom pods & 2 Indian bay leaves. Temper these for 30 seconds.

Add 2 diced onions & 1 grated carrot. Fry for 15 minutes so the onions turn nice and soft but not browned. You can sprinkle some salt over to release the moisture.

Add 2 tbsp of garlic and ginger paste and fry for 30 seconds then add 2 tins of chopped tomatoes.

Add 1 tsp of paprika, 1 tbsp of ground cumin, 1 tbsp of ground coriander, 1 tsp of turmeric, stir in and simmer for 3 minutes.

Add the precooked tandoori chicken.

Add 1 1/4 cups of double cream, stir in.

Add 3 tbsp of butter, 1 tbsp at a time then finish with chopped coriander.

Delivered to friends in containers to give them the real experience ❤️ .