- Mix the marinade ingredients with seasoning. Chop the chicken into bite-sized pieces, toss with the marinade and leave in fridge for 1 hour or up to overnight.
- To make the coriander chutney, put the coriander, green chilli, lemon juice, cumin and salt in a blender and blitz until smooth. Add 1 tbsp of water if the mixture is too thick. Cover and keep in fridge until needed.
- When the chicken is ready, heat the oil in a large saucepan. Add the onion, garlic, chilli and ginger and season to taste. Fry on a medium heat for 10-15 minutes or until soft and slightly caramelised.
- Add the spices and tomato purée and cook for 5 minutes until fragrant, add the stock and marinated chicken. Cook for 15 minutes, stir in the butter. Cook for another 5 minutes and serve with rice and lime wedges.
498 calories per serving, including rice
Fakeaway butter chicken 1.6g salt per serving
Takeaway butter chicken 3.6g salt per serving