Method
- Heat the oil over a medium heat in a non-stick frying pan.
- Add the onion and cook until soft.
- Stir in the tandoori paste and cook for 2 minutes.
- Add the chicken and stir. Cook for another 2 minutes until it starts to brown.
- Add the chopped tomatoes and chicken stock. Bring to a simmer (gentle boil) and leave to cook for 10 minutes.
- Stir in the chickpeas and simmer for another 5 minutes.
- Remove from the heat. Stir in the yoghurt and lemon juice.
- Serve with rice.
Notes
If you don't have tandoori paste, you can make your own spice mixture by combining:
1 teaspoon cinnamon
1 teaspoon tumeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon chilli powder
Stir together and use instead of tandoori paste. If your family likes their butter chicken extra spicy, add more of these spices.
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