• 3 heaped tablespoons of Lord & Lion Butter Chicken Masala Blend
• 2 tablespoons of olive oil
• 1 large red onion, finely chopped
• 250g of mushrooms, sliced
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 heaped tablespoon of tomato paste
• 1 tomato diced
• 500g of chicken breast/thighs, cut into 3-4 cm pieces
• 2 red birds eye chillies, sliced diagonally 
• 1/3 cup of cashews, lightly roasted on pan
• Fresh coriander, chopped roughly 

1. Marinate the chicken in the Lord & Lion Butter Chicken Masala Blend from 30 minutes up to 24 hours in the refrigerator. 
2. In a large, heavy based pot, sauté the onions in the olive oil.
3. Add the mushrooms and sauté until nearly cooked.
4. Add the ginger and garlic, mix well, and cook for 2-3 minutes.
5. Add the tomato and tomato paste.
6. Add the marinated chicken and mix through the onions and mushrooms.
7. Add 1 1/4 cup of water and bring to the boil.
8. Then turn down the heat and let simmer for about 10 minutes. 
9. Add 1 1/4 cups of coconut milk (or whatever substitute you like) and bring to the boil, then turn down the heat and let simmer for about 8 minutes or until the chicken is cooked through and tender and a thick gravy has formed around the chicken.
10. Garnish with the chopped red birds eye chilli, coriander and roasted cashews. Enjoy!

If you’d like to try butter fish, then follow the recipe below. 

Ingredients