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Ingredients

20g butter
1 medium onion, finely chopped
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon chilli powder
750g Lilydale Free Range Chicken Thigh, excess fat trimmed, chopped
110g (2/3 cup) roasted cashews, finely chopped
1 x 410g can tomato puree
70g (1/4 cup) Greek-style yoghurt
50g baby spinach leaves
Steamed white rice, to serve

Method

Step 1 Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garam masala, coriander, cumin, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
Step 2 Add the chicken to the pan and cook, stirring, for 5 minutes.
Step 3 Stir in the cashew, tomato puree and yoghurt. Cook for 10 minutes or until the chicken is cooked through and sauce thickens slightly. Stir in the spinach. Divide the rice among serving dishes and top with the curry to serve.

Butter chicken with baby spinach

How to make Butter chicken with baby spinach

Ingredients

Method