Clare's Butter Chicken

To prepare the marinade

In a large glass bowl add all of the marinade ingredients and thoroughly mix.

Cut the chicken breasts into bitesize pieces and add to the bowl. Mix ensuring all of the chicken is coated.

Leave the marinade to do its magic for at least an hour but overnight is better.

Place a large pan on a medium high heat and add the oil.

When very hot, carefully add the chicken pieces in batches so not to overload the pan.

Fry until the chicken has browned on all sides. A few minutes on each side max as you are just brwoning the chicken not cooking it fully.

Put the cooked chicken to one side on a warmed dish.

Using the same pan, add the ghee (or butter and oil) and heat.

Add the chopped onions and fry until they become translucent, about 5 minutes.

Add the garlic and ginger and sauté for about a minute.

Add the cumin, ground coriander and garam masala and stir to release the lovely aroma.

Add the crushed tomatoes, salt and chili powder and combine. Adjust the heat so the sauce begins to simmer.

Continue to simmer for about 10 - 15 minutes until the sauce thickens and takes on a darker reddish colour.

When ready, carefully ladle the sauce into a blender. Again work in batches adding a little water (up to 2 tbsps.) to assist with the blending.

Once a batch has been blended pour into a large container. When all of the sauce has been blitzed, pour it back into the pan.

Place the pan back over the heat and when warmed up add the fenugreek and heavy cream. Stir them both in well.

Add the chicken pieces to the pan and cook for a further 10 minutes until the chicken is cooked and the sauc ehas thickened

Serve with aromatic rice and naan bread with a sprinkle of fresh chopped coriander on top.

I like to add a little swirl of heavy cream over each dish.

Enjoy.