Butter chicken recipe on Second Nature

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Step 1

Serves 2

Step 2

Heat the oil in a lidded frying pan or saucepan, over medium heat. Fry the onion and garlic, until soft.

Step 3

Add the chicken and fry until browned.

Step 4

Stir in the tandoori and tomato puree.

Step 5

Pour in the stock and cream, and season with salt and pepper. Stir for 1-2mins.

Step 6

Add the cauliflower florets and reduce the heat to simmer, covered with a lid, for 10mins. Take the lid off and increase the heat for another 10mins, until the cauliflower is tender and the sauce has thickened and reduced. For a thicker sauce, double the cream to 200ml or use 100ml creme fraîche instead of cream.

Step 7

Serve with yoghurt, flaked almonds (if using), coriander, and steamed spring greens.