Hearty Paneer & Chicken Butter Masala

• Roughly chop brown onion. 
• Trim and roughly chop baby broccoli. 
• Finely chop garlic. 
• Cut paneer into 2cm chunks. Cut chicken breast into 2cm chunks.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• Wipe out pan and return to medium-high heat with a generous drizzle of olive oil. Cook onion tossing, until tender 3-4 minutes. Add garlic, tomato paste, Mumbai 
spice blend, mild North Indian spice blend and the honey and cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in light cooking cream and the water. Add baby broccoli and paneer to the pan. Simmer until thickened and tender,  3-4 minutes. 
• Remove pan from heat, then stir in the butter and a pinch of pepper. 

TIP: The chicken is cooked when it is no longer pink inside.