SHOPPING LIST: Butter Chicken with Pilau Rice and Naan (4 portions)
Meal Plan Occasions 3, Diwali main (serves 4, chicken or paneer)

[ ] 800 g boneless, skinless chicken thighs, cut into 3 cm pieces
[ ] 150 g plain Greek-style yoghurt, for the marinade
[ ] garam masala (you need 2 tsp)
[ ] ground turmeric (you need 1 tsp)
[ ] ground cumin (you need 2 tsp)
[ ] paprika or mild chilli powder (you need 1 tsp)
[ ] 1 tbsp lemon juice, for the marinade
[ ] 4 cloves garlic, crushed (3 cloves for the sauce, 1 for the marinade)
[ ] 3 cm fresh root ginger, peeled and grated
[ ] sunflower or vegetable oil (you need 2 tbsp)
[ ] 2 onions, finely chopped
[ ] tomato purée (you need 1 tbsp)
[ ] 1 tin (400 g) chopped tomatoes
[ ] 40 g butter
[ ] runny honey or sugar (you need 1 tsp)
[ ] 150 ml double cream
[ ] 2 tbsp chopped fresh coriander, to serve
[ ] 300 g basmati rice
[ ] sunflower oil, for the rice (you need 1 tbsp)
[ ] cumin seeds (you need 1 tsp)
[ ] 4 green cardamom pods, lightly crushed
[ ] ground cinnamon (you need 1 pinch)
[ ] 4 naan breads, to serve
[ ] salt (you need 1 pinch)

Cupboard check: garam masala, ground turmeric, ground cumin, paprika or mild chilli powder, sunflower or vegetable oil, tomato purée, runny honey or sugar, sunflower oil, for the rice, cumin seeds, ground cinnamon, salt are probably already at home.
Chicken tip: if frozen, defrost it in the fridge overnight, and marinate it the next day.
Cardamom pods: a small jar keeps well. They are also used in the dessert.
Vegetarian option: 500 g paneer or 2 tins of chickpeas in place of the chicken.