Butter Chicken
 

This could not be much simpler to make!

Serves 4

2 tablespoons oil
600g (20oz - or however much you want! ;) ) chicken breast, cut into bite-sized pieces
2 tablespoons tandoori paste
About 180mL (6 fluid oz) cream
1 tablespoon butter
2 tablespoons toasted flaked almonds - optional

Place oil into heated frying pan. Add chicken and stir for 2 mins until browned. Add the tandoori paste and stir until chicken is coated. Add cream and simmer for 5 mins. Add butter, stir until melted.
Garnish with the toasted, flaked almonds, if desired.

Delicious served over grated, fried cauliflower (plain "cauliflied rice").

Nutritional info - without rice and without almonds - for 4 serves:

Calories: 1545
Fat: 121g
Protein: 104g
ECC: 8g