Directions

1. Add the Greek yogurt, garlic cloves, lemon juice and Lane’s Butter Chicken Seasoning Base to a blender.

2. Blend until smooth and well combined.

3. Dice the chicken breast into bite-sized pieces.

4. Add the chicken to a bowl and pour over the marinade, making sure all the chicken is well coated.

5. Cover and refrigerate for at least 2 hours, or overnight for best flavour.

6. Heat a pan over medium-high heat and add the marinated chicken.

7. Cook the chicken on both sides until lightly golden.

8. Add the passata, a little extra Greek yogurt and any remaining marinade to the pan.

9. Stir everything together until well combined.

10. Reduce the heat to low and simmer for 20–30 minutes, or until the chicken is cooked through and the sauce has thickened.

11. While the butter chicken is simmering, cook your rice according to packet instructions.

12. Toast the pita or naan over an open flame, in a pan or in the oven until warm and lightly charred.

13. Serve the butter chicken over rice with warm pita or naan on the side.