• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with a lid.
• Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the coriander (stalks and all).

• Place a separate pot over medium heat with 2 tbsp butter (double for 4p) and a drizzle of oil.
• Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
• Add the North Indian spice mix and cook for 1 min. Season with salt and pepper.

• Add the chicken and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!

• Add the passata, cream and 25ml water (double for 4p).
• Simmer until sauce is slightly reduced, 7-9 mins.
• Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if the sauce needs loosening.

• Serve the butter chicken alongside the rice.
• Garnish with cashews and coriander.