For the Marinade:
500g chicken
2 garlic cloves chopped
4 cm piece of ginger grated
1 red chilli chopped
juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground tumeric
150g natural yogurt
salt and pepper

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To cook:
1 small onion chopped
2 garlic cloves chopped
3 cm piece of ginger chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground tumeric
pinch of chilli powder
2 tbs tomato puree
25g butter
small bunch of coriander leaves

500 g chicken 2 garlic cloves chopped 4 cm piece of ginger grated 1 red chilli chopped 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp ground tumeric 150 g natural yogurt 1 small onion chopped 2 garlic cloves chopped 3 cm piece of ginger chopped 1 tsp ground coriander 1 tsp garam masala 1/2 tsp ground tumeric 2 tbs tomato puree 25 g butter

1. Toast the coriander and cumin seeds seperately and grind to a powder. Mix up with the rest of the marinade. Add chicken and keep in the fridge overnight.

2. When ready to cook chicken, heat oil in a large skillet.

3. Add onion and saute with a pinch of salt for 5 mins before adding garlic and ginger.

4. Then add the spices and fry until their aroma and oils are released.

5. Add the tomato puree and stir for 30 seconds.

6. Add butter and allow it to melt before stirring it through.

7. Remove chicken from marinade piece by piece and cook it for ten mins in the pot. Then add the rest of marinade and cook it through. Be careful not to let the sauce boil as this would split it.

8. Garnish with coriander leaves and serve. Best served with homemade naan and onion bhajis.