Fakeaways: easy butter chicken with coriander chutney

Serves 2

For the marinade

• 1 lemon, juiced
• 2 tsp ground cumin
• 1-2 tsp hot chilli powder
• 150g natural yoghurt

For the curry

• 500g chicken thighs, skinned and boned
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chilli, chopped
• Thumb-sized piece of ginger, grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato purée
• 300ml chicken stock
• 25g unsalted butter
• 140g brown basmati rice, cooked
• Lime wedges

For the coriander chutney

• 1 large bunch coriander
• 1 green chilli, chopped
• 1 tsp lemon juice
• Pinch of cumin
• Pinch of salt

1. 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.
2. 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.
3. 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.
4. 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.