Butter chicken with spiced rice

Add spices to a small frying pan; cook, stirring, over medium heat until fragrant. Transfer spices to a large bowl, add garlic and yogurt; mix well.

Add chicken (or prawns) to yogurt mixture, mix well. If time permits, marinate for 2 or 3 hours, covered, in the refrigerator.

Melt butter in large non-stick frying pan. Add chicken mixture, cook, over high heat, about 5 minutes, turning until chicken is sealed and changed in colour. Add vinegar, tomato puree and water; simmer, stirring occasionally, for about 20 minutes or until chicken is tender and sauce has thickened. (For prawn version, simmer sauce, uncovered, until thickened. Add prawns, simmer, uncovered, for about 3 minutes or until prawns are just cooked through.)

Add the cream, stir until heated through. Serve with spiced rice.

Suitable to freeze. Not suitable to microwave.

Spiced rice Rinse the rice until the water runs clear.

Melt the butter in a medium saucepan, cook the onion, stirring, until softened. Add the garlic and spices, cook, stirring, until fragrant. Add the drained rice, stir to coat in the onion mixture.

Stir in stock and bring to the boil. Reduce heat to very low and simmer, covered, without stirring, for 12 minutes.

Remove from heat, stand, covered, for 2 minutes. Fluff rice with a fork.

Suitable to freeze. Suitable to microwave.