Butter Chicken Masala

1 Jar Butter Masala Sauce 1 Jar Classic Tandoori Marinade 500g Boneless Chicken Thighs, Diced 150ml Water 1tbsp Double Cream for Garnish Chopped Coriander for Garnish Ginger Juliennes for Garlic

Marinate the chicken with the Classic Tandoori Marinade and set aside for at least an hour (or overnight if you can). Preheat the grill to the hottest temperature. Place the marinated chicken on a wire rack with an oven tray below, and grill for 12 minutes until golden brown and lightly charred. Remove from the grill and set aside. Heat the jar of Butter Masala Cooking Sauce in a pan (swirl the jar with a little water to make sure you’ve got all the remnants), and bring to the boil. Once boiling, add the chicken tikka and simmer on a low heat for a further 5 minutes. Garnish with a swirl of double cream, chopped coriander and ginger juliennes. Serve with garlic naan, or Basmati rice.