Butter Chicken

1. Grate the garlic and ginger into a bowl and mix together.
2. Chuck the chicken into a bowl and add the yogurt, lemon, chilli powder and a good pinch of salt. Add ½ the ginger-garlic paste and mix well. You can leave this to marinade for one hour or overnight.
3. Heat the butter in a large sauce pan over a medium heat and add the cardamom, cinnamon and onion. Mix well and cook, stirring occasionally, for 18-20 minutes until golden.
4. Add the ginger-garlic paste and a good pinch of salt to the onions. Mix well and cook for 30 seconds, stirring occasionally, until fragrant. Chuck in the chilli powder, garam masala and fenugreek. Mix well and cook for 10 seconds until fragrant. Add the tomato puree, double cream, lemon and 100ml of water. Mix into a dreamy sauce.
5. Meanwhile, pre-heat the grill to high and grill the chicken for 3-4 minutes a side until charred and tender. Slice into bite sized pieces. Add the chicken and any resting juices into the sauce and stir together. Serve immediately with plenty of rice.

Serves 4

For the chicken
6 cloves garlic
2 inch ginger
600g chicken thigh fillets
50g Greek yogurt
The juice of ½ a lemon
2 tsp Kashmiri chilli powder
Salt

For the sauce
40g butter
4 cardamom
2 inch cinnamon stick
2 onions, finely chopped
1 inch ginger, grated
4 cloves garlic crushed
2 tsp Kashmiri chilli powder
2 tsp garam masala
1 tbsp fenugreek leaves
2 tbsp tomato puree
250ml double cream
The juice of ½ a lemon
Rice to serve