1kghigh welfare skinless chicken breasts, chopped into large chunks
1tbspolive oil
4garlic cloves minced
1small grated onions
2tbspgrated ginger
2tbspbutter
3/4cupchicken stock
225gtomato paste
1 1/2`tspsea salt
2tspground cinnamon
2tspcumin
2tspgaram masala
1tspturmeric
1 1/2tsplemon juice
1cupdouble cream
fresh coriander for serving
Instructions
Heat the olive oil in a large frying pan over medium heat. Add the onion, garlic, and ginger. Cook, stirring often, until the onion is softened and the garlic and ginger are fragrant, 2 to 3 minutes.
Stir in the butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala and turmeric until combined. Bring to a simmer over medium heat, then stir in the chicken until coated. Cover and cook for 15 minutes, or until chicken is cooked through.
Stir in the lemon juice and cream. Return to a simmer and cook until heated through, about 2 minutes more. Serve the butter chicken over the rice and coriander.