Butter Chicken

Heat the olive oil in a large saucepan over medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes, or until soft. Add the butter chicken spice blend, coriander stalks and garlic and cook, stirring, for 2 minutes, or until fragrant. Add the chicken thighs to the pan and cook, stirring, for 5 minutes, or until brown. Add the tomato paste and hot water, stir to combine and then bring to the boil. Reduce the heat to medium-low and simmer for 5-6 minutes, or until chicken is cooked through. Stir through the Greek yoghurt and butter until combined. Stir through the baby spinach leaves for 2-3 minutes, or until wilted. Season to taste with salt and pepper.

Meanwhile, place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-9 minutes, or until the rice is soft. Drain and return to the saucepan. Stir through half the coriander leaves. Set aside.