"India Sauce" Butter Chicken

This is such a good example of how one jar of fabulous sauce can be transformed into a fantastic meal. We’ve added cauliflower and chickpeas to stretch the value and nutrition of this quick and easy dinner even further.

2 tsp vegetable oil

1 onion, diced

1 lb boneless chicken thighs, cut into quarters

375 ml jar of India Sauce brand Butter Chicken sauce

400 ml can of coconut milk

4 cups cauliflower florets

540 ml can chickpeas, drained

chopped cilantro, to taste

rice for servingbasmati recommended

naan for servingoptional

Heat the oil in a large frying pan (All-Clad Universal pan recommended) over medium heat. Cook the onion until soft.

Lightly season the chicken with salt and pepper. Add to the pan and cook until lightly browned.

Stir in the butter chicken sauce and bring to a simmer. Cook until the chicken is no longer pink in the centre.

Stir in the coconut milk and cauliflower. Simmer gently until the cauliflower is tender.

Stir in the chickpeas and warm through.

Garnish with cilantro and serve with hot basmati rice.

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“India Sauce” Butter Chicken