Best butter chicken

The cream could be replaced with coconut cream or yoghurt. Read more on microwave cooking here

Chicken and marinade

500 g	Chicken breasts, skinned and boned (Main)
2 Tbsp	Thick plain yoghurt
2 Tbsp	Tandoori paste
2 cloves	Garlic, crushed
1 pinch	Freshly ground black pepper, to taste

Sauce

1 Tbsp	Canola oil
1 medium	Onion, diced
50 g	Patak's Butter Chicken Paste, or any other butter chicken spice paste
2 Tbsp	Water
2 Tbsp	Tomato paste
¼ cup	Cream

Directions

1. Cut the chicken into 3cm cubes. Place in a plastic bag. Combine the marinade ingredients and add to the chicken. Move the chicken around so it is well coated. Refrigerate for at least 30 minutes or for up to 2 hours.
2. To prepare the sauce, place the oil and onion in a large (2-litre) microwave jug or bowl. Cover and microwave on high for 2 minutes, until the onion is softened. Stir in the butter chicken spice paste and cook for 30 seconds. Stir in the remaining ingredients, until smooth. Microwave for 30 seconds.
3. Add the chicken and marinade and mix well. Cover and cook for 8 minutes on high (using a 800 watt oven). Stir halfway through. Stand for 2-3 minutes before serving.
4. Great sprinkled with a few fennel seeds and some long-thread coconut.

More microwave meals from Jan

• Thai-style fish
• Microwave jambalaya