Method for the Filling

1. Rub the dry spices into the chicken pieces and add the yoghurt, set aside for at least an hour.
2. In large deep pot, melt the ghee over medium-high heat.
3. Sauté the onion until glassy, add the tandoori paste, ginger and chilli sauté for a further minute.
4. Add the chicken and fry until it is almost cooked and remove from the pot.
5. Add the tomatoes, and bring to boil. Stir in Cooking Rich™ and return to boil.
6. Reduce heat to medium-low and simmer, stirring often, until sauce is thickened.
7. Add the chicken back into the pot to complete the cookingprocess.
8. Garnish with fresh coriander and lime/lemon zest.

Method for the carrier

1. Crisp up the ciabatta loves as per handling instructions found in the case.
2. Cut a rectangular shape into the top of the ciabatta loaf, hollow out using a metal fork and retain.
3. Fill the shell with the butter chicken filling.
4. Top with a sprigs of coriander and the retained bread.
5. Best served with a side of pickled carrot salad