Butter Chicken

2 Skinless, boneless Chicken Breasts, cut into bite-size pieces

For the Marinade

10g Gingert, peeled and grated

3 large Garlic cloves, peeled and grated

2 Tsp Tandoori Masala

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Ground Black Pepper

1 Tsp Sea Salt

2 tbsp yoghurt

Juice of 1 Lemon

2 Tbsp Sunflower Oil

For the Sauce

500g Tomatoes

50g Unsalted Butter

20g Ginger, peeled and grated

6 large Garlic cloves, peeled and grated

1 Tsp Tomato Purée

1 Tsp Tandoori Masala

I Tsp Ground Cumin

I Tsp Ground Coriander

1 Tsp Chilli Powder

1 Tsp Sea Salt

1 Tsp Caster Sugar

30g Ground Cashew Nuts

30ml Double (heavy) Cream

To Finish

2 Tsp dried Fenugreek Leav

To make the Marinade

Mix all of the marinade ingredients together in a large bowl

Prick the Chicken pieces with a fork to allow the marinade to penetrate the meat

Add the Chicken to the bowl and stir well to coat thoroughly

Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.

When ready to cook, preheat the oven to 180°C fan

Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.

While the Chicken is cooking, make the sauce

If the Chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven

Blanch the Tomatoes in a bowl of boiling water for a few minutes, then remove their skins

Cut into quarters and remove the seeds, then place in a food processor

Blitz to a smooth purée

Heat the Butter in a saucepan over a medium heat

Once the Butter has melted, add the Ginger and Garlic and cook for 1 minute

Add the puréed fresh Tomatoes as well as the Tomato Purée and cook for 8- 10 minutes until the Tomatoes are cooked through, stirring regularly to avoid them sticking and burning

Add all the Spices, Chilli Powder, Salt and Sugar, mix well and cook for a further 2 minutes until emulsified.

Lower the heat, then add the Ground Cashew nuts and Cream, and stir well

Add 300ml Water – the quantity you choose to add depends on how runny you want the sauce to be

Bring the mixture to a boil, and when it starts bubbling, add the Chicken, lower the heat and cook for a further 8-10 minutes

Sprinkle over the dried fenugreek leaves

Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbreads.