Ingredients 4 tbsp (2oz) Kerrygold

Salted Butter

2 onions, minced

2 tsp crushed garlic

2 tsp minced root ginger

1 tsp ground coriander

1 tsp curry powder

1 tsp chilli powder

¼ tsp ground turmeric

1 tbsp tomato purée

1 large ripe tomato, peeled, seeded and diced

1 cup (8 fl oz) milk

4 skinless boneless chicken breasts, cut into bite-sized pieces

1 tsp garam masala

3 tbsp cream

Salt and freshly ground black pepper

Fragrant basmati rice and fresh coriander leaves, to serve

Instructions:

  1. Heat Kerrygold Salted Butter in a large heavy-based pan with a lid. Add the onions and cook for 10 minutes until golden brown. Add the ginger, garlic, coriander, curry powder, chilli powder, turmeric and one teaspoon of salt. Sauté for 1 minute until fragrant.
  2. Stir the tomato purée into the onion mixture with the fresh tomato and cook for another 3-4 minutes until thickened and bubbling.
  3. Stir in the milk and then add the chicken. Cover, reduce the heat and simmer gently for 8-10 minutes until the chicken is almost cooked through but still soft.
  4. Remove the lid and reduce the liquid for a minute or two. Stir in the garam masala with the cream and season to taste. Bring to a simmer but do not allow to boil.
  5. To serve, arrange the butter chicken masala on warmed plates with the fragrant basmati rice and scatter over the coriander leaves.