Butter Chicken Satay
600g chicken thighs chopped
½ cup full fat plain greek yoghurt
2 teas ground cumin
2 teas ground coriander
1 teas garam masala
1 chopped onion
1 cup passata or sugar free pasta sauce
½ cup chicken stock or bone broth
½ cup thickened cream (unsweetened)

In a large bowl add the chicken, then add the yoghurt, garlic, ginger, cumin, coriander & garam masala. Mix well, and refrigerate for a couple of hours. When ready to cook, heat a large saucepan over medium heat, and add approx. 50g of butter to melt. Fry the onion for a few minutes until soft. Add the chicken mix and cook, stirring regularly, for about 5 mins. Add the stock and passata, bring to the boil then simmer gently for about 10-15 mins until it thickens slightly. Stir through the cream and let simmer for 5 mins (or if you have time, let it simmer away for a couple of hours, serving occasionally.) Serve over cauliflower rice or zucchini noodles.