• 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.
• 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.
• 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.
• In the meantime you can cook the rice as per the packed instructions.
• Serve the Butter Chicken and Rice together.

Thermomix Instructions

• Place the onion (cut in half) and the garlic cloves into your Thermomix bowl and mix for 6 seconds, speed 6.
• Scrape down the sides of your Thermomix bowl and add the butter, cook for 3 minutes, 100 degrees, speed 1.
• Scrape down the sides of the Thermomix bowl and add the chicken pieces, ground ginger, cinnamon, tumeric, cumin, paprika and garam marsala powder. Mix for 6 seconds, speed 2 on REVERSE.
• Scrape down the sides of the Thermomix bowl and cook fo 6 minutes, 100 degrees, speed 1 on REVERSE.
• In the meantime you can cook the rice as per the packed instructions.
• Add the tomato paste and coconut cream into your Thermomix bowl and cook for a further 8 minutes, 90 degrees, speed 1, REVERSE.
• Serve the Butter Chicken and Rice together.