For the chicken and marinade:

• 700g chicken breast fillets, cut into chunks
• 1 tbsp flour
• ½ cup thick plain yoghurt
• 1 tsp crushed garlic
• 1 tsp ginger paste
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp cumin
• 1 tsp ground coriander
• ¼ tsp cinnamon
• 1 tsp garam masala
• good pinch of salt
• 1 tbsp freshly squeezed lemon juice
• 2 tsp sunflower oil for frying

For the sauce:

• 50g butter
• 1 small onion, chopped (about 100g)
• 1 tsp crushed garlic
• 1 tsp ginger paste
• 1 tsp chilli powder
• 1 tsp ground coriander
• pinch of salt
• pinch of ground cloves
• 200ml tomato puree
• 250ml double thick cream
• 1 tsp sugar

For the rice:

• 1 cup basmati rice
• water for soaking
• 6 cups water
• 1 large cinnamon stick
• 4 cloves
• fresh coriander to serve

1.) Dust the chicken chunks with flour and set aside.

2.) Combine the remaining marinade ingredients (except for the sunflower oil) and mix well. Add the chicken, toss to coat and leave to marinade for an hour or more.

3.) Heat the sunflower oil in a frying pan. Add the chicken with its marinade and fry until the chicken sealed. (The chicken does not need to be cooked through.) Set aside.

4.) For the sauce: melt the butter in a deep saucepan. Add the onion and cook gently to soften. Add the garlic, ginger, chilli powder, coriander, salt and cloves and cook for a further minute.

5.) Add the tomato puree, cream and sugar. Stir well, then add the chicken and allow to simmer for 15 minutes until the chicken is cooked through. Check the seasoning.

6.) Soak the rice in enough cold water to cover for 30 minutes. Drain and rinse. Place the rice, water, cinnamon and cloves in a saucepan and bring to the boil. Reduce the heat and allow to simmer for 10 minutes. Pop the lid on the saucepan, turn off the heat and leave to steam for 10 minutes. Remove the cinnamon sticks and cloves.

7.) Serve the butter chicken with rice and top with fresh coriander.