Weeknight Butter Chicken

1. Combine chicken, yoghurt, garlic, ginger, coriander stems, garam masala, cumin, ground coriander, a pinch of salt, and passata in a large bowl. Cover and allow to marinate in the fridge for at least half an hour.
2. Place a large pan onto high heat. Add olive oil, onion and carrot. Cook for 3-5 minutes or until onion starts to brown. Add the chicken and yoghurt mixture, bring to the boil, turn down and simmer for 10-15 minutes or until sauce darkens in colour and chicken has cooked through. Stir through peas.
3. Divide chicken and between serving bowls. Serve with an extra dollop of yoghurt and the coriander leaves.

Cooking Tip: This recipe is all about the sauce. As such, it’s super flexible on what goes into the pan, and a great way to use up produce from your fridge. Try swapping the chicken for fish, prawns, firm tofu or chickpeas. Any heftier vegetables can be added with the onion and carrot, and anything green can be added with the peas at the end.

Nutrition Tip: Frozen fruit and vegetables sometimes get a bad wrap, but they’re great to have on hand! They are as flavoursome and nutrient dense as the fresh version because they are picked in season and snap frozen. Frozen products do generally have a softer texture; but if you’re cooking the product anyway, like these peas, then it makes little difference.