Butter Chicken With Spinach And Mustard Seeds

• 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

1. Combine curry paste, buttermilk and chicken. Set aside to marinate.
2. 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.
3. 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.
4. Serve spinach mixture with butter chicken. Top with cilantro.

curry paste, buttermilk, chicken thighs, butter, onions, heavy cream, baby spinach, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/22729 (may not work)