This delicious, flavour packed recipe is my take on a Butter Chicken! Its a meal I've been craving now the cooler weather is upon us because its just so warming and comforting.

Traditional recipes aren't that dietary friendly, but this one I have created is totally dietary friendly - gluten free, dairy free, garlic and onion free, and low FODMAP!

I've been prepping a double batch of this each week to have in the freezer for ready-made lunches and dinners!

Ingredients

Serves 4

• 4 chicken thighs

• 2 tbsp garlic infused olive oil

MARINADE

• 1 tsp cinnamon

• 1 tsp ground turmeric

• 1 tsp garam masala

• 1 tsp ground ginger

• Pepper, to taste

• 2 tbsp garlic infused olive oil

• 3 tbsp fresh lemon juice

SAUCE

• 1 x 400g can tomato puree

• 1 cup coconut cream

• 2 tsp chilli flakes

• 3 tsp dried coriander

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp ground ginger

Rice, to serve

Method

1. Add the chicken thighs to a bowl with marinade ingredients. Coat evenly, cover and place in the fridge for 30 minutes to marinate.

2. Then heat a large fry pan over medium/high heat, add in garlic infused olive oil. Place the marinated chicken in the pan and sear for 2 minutes then flip and sear for another 2 minutes.

3. Add in the sauce ingredients and mix through. Bring to a gentle simmer, turn down to medium heat, cover and allow to cook for 20 minutes.

4. Take off the lid, flip the chicken and allow to cook for another 10-20 minutes - until chicken is cooked through and sauce has thickened to your liking.

5. Serve with some rice and veggies of choice!