Butter Chicken

• 1 tbs grapeseed oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, grated
• 1 cinnamon stick
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp dried chilli flakes
• 400g butternut pumpkin, peeled, cut into 2cm pieces
• 500ml (2 cups) salt-reduced chicken stock
• 70g (1/4 cup) tomato paste
• 800g chicken breast fillets, cut into 4cm pieces
• 125ml (1/2 cup) low-fat Greek yoghurt
• 1 1/2 tsp cornflour
• Steamed basmati rice, to serve

1. Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
2. Spoon 2 tbs of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.