1 tbsp tomato paste

1 tbsp butter, ghee, or oil

2 cloves garlic, crushed

2cm ginger, grated

1 tbsp Salivate! Butter Chicken Spice Blend

1 cup milk

3 tbsp pureed cashew paste (soak and grind cashew nuts)

1-2 tsp salt (adjust to taste)

1 small bunch of coriander leaves for garnish

METHOD

·   Mix the garlic, ginger and spice blend and coat the chicken to marinade for about 20 minutes

·  Heat the butter in a pan and add the onions. Fry until golden brown

·   Add the chicken and salt. Fry for a minute until fragrant

·   Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly

·   Add the milk and simmer covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir.

·   When the chicken is cooked, take off the lid and cook for a further minute or two. If the sauce is too thick, add some water

·   When done add the cashew paste. Give it a good stir, but don't boil

·   Adjust salt and garnish with the coriander leaves

* If you would like this with a bit more punch, then add more of the blend.