• Pour 300ml cold salted water (per 2P) 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 the 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 large pot over medium heat with 2 tbsp butter (per 2P) and a drizzle of oil.
• Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
• Add the North Indian spice mix and korma paste and cook until fragrant, 1 min.
• Season with salt and pepper.

• Add the chicken to the onion 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 packaging used to keep it fresh. It will still taste delicious once cooked!

• Add the garam masala, passata, creme fraiche and 25ml water (per 2P).
• Simmer until sauce is slightly reduced, 7-9 mins.
• Season to taste with salt, pepper and sugar.

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

• Fluff up the rice with the fork and divide between bowls.
• Serve the butter chicken alongside the rice.
• Garnish with a sprinkling of cashews and coriander.