4 portions Cooking and preparation time: 35 minutes Meat: 2 cubed chicken breasts Ingredients: 4 tbsp butter 1 onion, chopped 3 cloves garlic, chopped 1 tbsp garam masala powder 2 tbsp curry powder 1/2 cup salted cashew nuts 1 cup tomato coulis 1 can coconut milk 1 pinch paprika pepper 1 tbsp Greek yogurt Salt and pepper (to taste) Instructions: In a hot skillet, melt the butter and brown the breasts without cooking them completely. Set aside. In the same pan, sauté the onion for 2 minutes, then the garlic, spices and nuts. Add the tomato coulis and coconut milk and cook for 5 minutes over high heat. Pour everything into a bowl and, using a blender or food processor, puree. Add paprika and mix. Return the sauce to the pan, add the chicken and cook for 5 to 10 minutes. Season and add Greek yogurt. Serve your butter chicken with basmati rice and some crunchy vegetables. * Important note: to sear your chicken and give it a nice color, your pan must be very hot; a pan that’s not hot enough will only boil your chicken. * Enjoy your meal.

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