Butter Chicken

Trim the chicken500 g and cut it into small cubes.

In a big bowl, combine the tandoori powder, yogurt120 ml, lemon1 juice and chicken. Massage it with your hands so all the chicken is evenly coated.

Cover and leave to marinate for at least 30 minutes.

Slice the onion1, crush the garlic3 cloves and grate the ginger2 tsp.

Melt the butter2 tbsp in a large pan until frothy. Add the onion and cinnamon¼ tsp and fry until soft and starting to brown.

Stir in the garlic and ginger, then the turmeric1 tsp, chile powder2 tsp and coriander1 tbsp, and sauté over medium heat for a minute.

Add the chicken with its marinade and sauté, stirring constantly, until it has turned white. Don't overcook it.

Mix in the tomato paste150 g and water250 ml, then the cream100 ml, and heat through.

Cover and simmer for just over 10 minutes, stirring once or twice.

Season with salt and serve with rice or naan.