Butter Chicken for Dummies (with non-lactose option)

Here's what you need:

- 3 tbsp Margarine
- 1 chopped onion
- ½ tsp crushed garlic
- 400ml can of tomato puree
- 1 tsp salt
- ½ tsp cayenne pepper
- 2 tbsp Indian Masala Spice
- Sunflower or Olive Oil
- Cubed chicken (2 - 4 breasts)
500ml cream

(For the lactose intolerant I use one box/1 cup of Orley Whip and 3/4 of a cup of margarine which I simmer together for 5 minutes as a substitute for the cream)

1. Boil the chicken breasts until they are cooked through (20min should do it). Drain off the resulting chicken stock and save it for soup or whatever. Allow the breasts to cool.

2.Fry the onion and garlic until it is nicely browned/caramelised in a large pan (I use my electric frying pan because it is large enough to accommodate all the ingredients). Go ahead and debone and cube the chicken at this point.

3. Add all the remaining ingredients to the pan and simmer for 20-30 minutes until the chicken is nice and soft.

Serve over rice.

PS. A nice variation is to add some veggies to the mix to make a complete meal. I like to use something soft and mushy like mushrooms, baby marrow, pumpkin cubes etc. because they don't really add to the cooking time, and are a good way to add additional nutrition.  Add about 3 cups of cubed veggies. :)