Butter chicken

Serves 4

Prep time: 10 mins + refridgeration

Cooking time: 45 mins

We’ve teamed up with Kate Ivey to bring you the tastiest recipes, that are not only delicious but healthy too.

Recipe by: Kate Ivey

2 teaspoons ground paprika
2 tablespoons lime juice
3 teaspoons salt
300g natural or greek yoghurt
4 pieces of ginger (thumb size)
4 garlic cloves
Up to 4 teaspoons of Cayenne pepper depending on how hot you want it. We used 3 teaspoons and it was quite hot!
2 tablespoons garam masala
800g chicken breast
800g diced tinned tomatoes
4 tablespoons butter
2 teaspoons ground cinnamon
2 tablespoons honey
100-200ml of coconut milk
100ml milk
2 onions
Rice to serve (optional)

Cut chicken breast into bite sized pieces
Whisk ground paprika, lime juice, salt, yoghurt, cayenne pepper, garam masala, ginger and garlic together
Add the chicken and put in the fridge for at least an hour
Preheat oven to 200 degrees Celsius and put the chicken mix in a baking dish and cook for 25 minutes
Dice the onions and fry them with the butter until they are translucent
Add the tomatoes and cinnamon and let simmer for 20 minutes
Add the honey, coconut milk and milk and cook for 3 minutes before adding the chicken mix, then simmer for an additional 2 minutes