Step 1

Heat oil in a large heavy-based saucepan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until chicken is browned. Transfer to a plate.

Step 2

Add onion to pan. Cook, stirring, for 3 minutes. Add pumpkin. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add butter chicken sauce and chicken. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until pumpkin is almost tender. Stir in spinach. Top with broccolini and beans. Simmer, covered, for a further 5 minutes or until vegetables are tender and chicken is cooked through. Sprinkle with mint and coriander leaves.

Step 3

Serve butter chicken with rice and Channa Masala, pappadums, mango chutney and yoghurt, topped with cucumber.