Method:

• Step 1

  Firstly Dice your chicken and put into a bowl which contains your yoghourt, cumin, paprika, coriander powder and turmeric ready for marinating (leave this for as long as possible, preferably overnight)

• Step 2

  Chop your garlic and tomatoes, and dice your onion (It can be as rough as you want as it will be blended later)

• Step 3

  Heat your pan with oil and fry your chicken for 5-7 minutes then set aside for later on.

• Step 4

  Keep your pan nice and hot and add 100g of your butter and a drizzle of oil then cook down your onion and garlic for 3 minutes.

• Step 5

  Now add your chilli powder, Garam masala and tomatoes and cook them down until their firmness has gone and they’re slightly jammy.

• Step 6

  Add your water and let it cook down for 25-30 minutes preferably with a lid on to keep in the flavours.

• Step 7

  Now use a blender/hand blender to turn the contents of your pan into a thick sauce.

• Step 8

  Mix in your coriander, Cinnamon and drizzle of honey to sweeten your dish.

• Step 9

  Grab the chicken you left on the side earlier and add it to your sauce coat thoroughly and add a nice touch of double cream and your leftover butter (this is butter chicken after all) and stir until the chicken is fully coated.

• Step 10

  Serve into bowls with a naan bread on the side and dig in!