Quick Butter Chicken Masala

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Stir-fry until golden brown, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) While the chicken cooks, trim the green beans, then cut into thirds.

a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix and remaining garlic. 

b) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the chicken stock paste.

c) Bring to the boil, then turn the heat down slightly and simmer until reduced by half, 3-5 mins.

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.

b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. 

c) Stir in the mustard seeds and cook for 1 min. 

d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.

a) Once the sauce has reduced, stir in the creme fraiche. Stir in the peas.

b) Bring to the boil, then stir in the butter (see pantry for amount) until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and add salt and pepper if needed.