Butter Chicken Soup

Ingredients:

• 500g Our Cow Free Range Chicken Thigh
• Olive oil
• 1 large brown onion, thinly sliced
• 2 tbsp garlic paste
• 1 tbsp ginger paste 
• 150g butter chicken paste
• 3 cups chicken stock
• 1 cup tomato passata
• 410g chickpeas, rinsed and drained
• ¼ cup cooking cream 
• 1 handful baby spinach 

To serve:

• Coriander 
• Chilli
• Cooking cream 

Cooking instructions:

1. Chop the Our Cow Free Range Chicken Thigh into bite-sized pieces. Heat a frying pan over medium heat. Add the chicken and cook until browned. It is okay if it's not fully cooked, as it will continue cooking in the soup.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, then add the garlic paste, ginger paste, butter chicken paste, salt, and pepper. Stir and cook for 1 minute.
3. Return the chicken to the pot and stir in the chicken stock, tomato passata and chickpeas. Bring to the boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
4. Stir through the cream and baby spinach until the spinach has wilted.
5. Serve in bowls topped with coriander, chilli and a drizzle of cream.
6. Enjoy!