Butter Chicken

Method

Cut chicken into bite-sized pieces and marinate with yoghurt, ginger-garlic paste, cumin, coriander, chilli powder, turmeric, lemon juice and salt for at least 30 minutes. Heat oil in a large pan and cook chicken until golden brown, then remove and set aside. In the same pan, melt butter and fry sliced onions until golden, then add tomato puree and cook for 2 minutes. Return chicken to the pan, add cream, garam masala and sugar, and simmer gently for 8-10 minutes until the sauce is smooth and coating the chicken. Taste and adjust seasoning, then garnish with fresh coriander and serve with rice or naan bread.