Step 1

Finely chop the onion and crush garlic and add it along with the butter to a large saucepan over a medium heat. Saute for 5 minutes and stir gently until the onion is translucent.

Step 2

Add the chopped chicken pieces (which have been cut into cubes no bigger than 3cm) and all of the spices and cook for 5 minutes, stirring regularly.

Step 3

Add the tomato paste and coconut cream and stir through. Cook for 5 minutes before reducing the heat to medium/low and pop the lid on and cook for a further 5 minutes or until the chicken is cooked through.

Step 4

In the meantime you can cook the rice as per the packed instructions.

Step 5

Serve the Butter Chicken and Rice together.