Butter Chicken With Spinach And Mustard Seeds - cooking recipe

Ingredients

1/2 cup curry paste
1/4 cup buttermilk
2 1/4 lb chicken thighs, coarsely chopped
2 1/2 tbsp butter
2 None onions, thinly sliced
1/2 cup heavy cream
1 tsp yellow mustard seeds
5 cups baby spinach
5-6 sprigs fresh cilantro, leaves only, to serve

Preparation

Combine curry paste, buttermilk and chicken. Set aside to marinate.
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.
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.
Serve spinach mixture with butter chicken. Top with cilantro.