Butter Chicken - with Cauli Rice

Method

1. 1 The night before! Place all the marinade ingredients in a bowl or Tupperware and mix them together.
2. 2 Cut the chicken into bite-sized pieces and coat in the marinade. Cover and leave it in the fridge until the next day…
3. 3 30 minutes before serving, remove the marinated chicken and cook it on a baking tray at 200°C / 390°F for 20 mins.
4. 4 Meantime in a large pan with a little oil, sauté the finely chopped Onion and Garlic (along with the Cashews) for 3 minutes - until the Onion is translucent.
5. 5 Add the remaining marinade and heat-through for 10 minutes on a medium heat (adding a splash water if the sauce is too thick or sticking to the pan)
6. 6 After 10 minutes, turn the heat down and add extra Greek Yoghurt, stirring continuously so it doesn't curdle.
7. 7 As soon as the Chicken is done, remove it from the oven and add it to the pan, allow it to stand in the sauce, without heat whilst you quickly microwave the Fullgreen Cauliflower Rice.
8. 8 Finally, plate the Cauli Rice and top with your delicious Butter Chicken (that has no butter in it).
9. 9 Sprinkle with freshly chopped Cilantro, serve and enjoy!!