Butter Chicken With Spinach And Mustard Seeds

1. 1

   Combine curry paste, buttermilk and chicken. Set aside to marinate.

2. 2

   Melt 1 1/2 tbsp butter in a large, nonstick frying pan. Cook 1 onion until soft. Add chicken along with marinade and cook, uncovered, over medium heat until lightly browned. Add 1 cup water and bring to a boil. Reduce heat and simmer, uncovered, for about 20 mins, stirring occasionally. Add cream.

3. 3

   Meanwhile, melt remaining butter in a large frying pan and cook remaining onion and mustard seeds, stirring, until onion is soft. Add spinach and cook until wilted.

4. 4

   Serve spinach mixture with butter chicken. Top with cilantro.

* Per serving · 4 servings · Values may vary.