Eating In

Serves up to 4 people

1 tbsp butter
50 ml olive oil
1kg boneless chicken diced
1 large onion chopped
1½ tsp garlic paste
1½ tsp ginger paste
2-3 chopped green chillies (optional)
2 tbsp chopped tinned tomatoes
2 tbsp whole fat yoghurt
1 green pepper diced
Handful fresh coriander, chopped
1 heaped tsp garam masala
1 heaped tsp chilli powder
1 tsp salt 
1 tsp nigella seeds
Place the oil and butter into a pan and fry the onions on a medium heat until soft and golden. Add the ginger and garlic and fry until they change colour. Then add the tomatoes, green chillies, salt and all the spices and cook for a further 3 minutes, stirring well. Add the yoghurt and mix it in well then add the chicken, stirring well to make sure it is coated in the sauce. Keep cooking and stirring gently on a medium heat until the chicken is sealed on the outside. Cover the pan and reduce to a low heat. Leave it to simmer for 10 – 15 minutes until the chicken is cooked through. Remove the lid and add the peppers. Increase the heat to allow excess liquid to cook off. Once the liquid has evaporated and the peppers have softened, stir in the fresh coriander, remove from the heat and serve with rice or rotis.