Butter chicken

Serves 2

Marinade:
400g boneless skinless chicken, cut into ±2cm cubes
50ml yoghurt
2 ½ ml olive oil
4ml lemon juice
1 ml turmeric
5ml garam masala
2 ½ ml peri peri powder
2ml ground cumin
2ml freshly grated ginger
½ clove garlic
2ml salt

Sauce:
15g cashew nuts, finely chopped or ground
45ml onion, finely chopped
10ml olive oil
½ clove garlic, crushed
5ml ginger
1 curry leaves
Pinch fenugreek
Pinch ground cardamom
2ml garam masala
100 ml water
30g tomato paste
7 ½ ml honey
65ml cream
A piece of bay leaf

Garnish: Roasted cashew nuts and coriander leaves

Method:
1. Mix the marinade ingredients together and pour over the chicken pieces. Allow to marinate for up to 8 hours.
2. Place chicken in a roasting pan with the marinade and roast at 200°C for approx. 10 – 15 minutes.
3. Sauté onions in oil until soft, add garlic and ginger, fenugreek, ground cardamom and masala, stir fry for 1-2 minutes.
4. Add ground cashews, tomato paste, water, honey, cream, bay leaf, curry leaves and simmer to a creamy consistency.
5. Add chicken to sauce and allow to heat through. Serve garnished with oven roasted cashew nuts.

This dish is delicious when made the day before serving so as to allow the chicken to absorb the flavour.

Coriander Basmati Rice

Ingredients:
250ml basmati rice
250ml water
30ml fresh chopped coriander
Salt and black pepper

Method:
1. Rinse rice under running water for about 5 minutes until the water is clear. Place rice in a pot with the water , lid on, and bring to the boil.
2. Reduce heat and simmer for about 10 – 15 minutes until the rice is cooked. Add the coriander and season