Butter Chicken

• 500g skinless boneless chicken thighs, diced

For the marinade

• 1 lemon, juiced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1-2 teaspoons hot chilli powder
• 200g whole greek yoghurt

For the curry

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chilli, deseeded and finely chopped
• Thumb-sized piece ginger grated
• 1 teaspoon garam masala
• 2 teaspoons ground fenugreek
• 3 tablespoons tomato purée
• 300ml chicken stock
• 50g flaked almonds, toasted
• 2 teaspoons butter

1. In a medium bowl, mix all the marinade ingredients with some seasoning.

2. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour or overnight.

3. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes or until soft.

4. Add the spices with the tomato purée, cook for a further 2 minutes until fragrant. Now take off the heat, allow to cool a little and then pulp with a blender.

5. Return the masala pulp back to the heat and add the stock and marinated chicken. Cook for 15 minutes, then add any remaining marinade left in the bowl. Simmer for 5 minutes, drop in the butter, then sprinkle with the toasted almonds.

6. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.