Instructions

Make the marinade

1. In a large mixing bowl, whisk together all of the marinade ingredients.
2. Add the chicken.
3. Mix well to ensure that all of the chicken pieces are well coated.
4. Cover the bowl with cling film and leave to marinate in the fridge for at least 30 minutes, 3 hours if you have time, or overnight is best.

Cook the chicken

1. Heat some oil in a large non-stick pan over medium-high heat.
2. Cook the chicken in batches until they are lightly brown all over. The chicken pieces do not need to be cooked through completely at this stage.

Make the sauce

1. Heat some oil in a large skillet or pan.
2. Sauté the onions and garlic for a few minutes until they have softened.
3. Add the remaining sauce ingredients. At this stage, the sauce will look pink in colour.
4. Let the sauce simmer gently for a few minutes.
5. Add the cooked chicken pieces to the sauce and give everything a good stir. The marinade from the chicken will start to mix with the sauce to give a nice golden colour.
6. Simmer on low-medium heat for about 30 minutes, stirring occasionally.
7. Taste for seasoning.

To serve

1. Sprinkle the Butter Chicken with coriander (cilantro) just before serving.
2. Serve with steamed Basmati rice and/or Yoghurt Flatbreads.