Butter Chicken

1. Heat pan over low heat, add all the spices to the pan except for the salt and pepper. Stir, toasting for a couple of minutes or until fragrant. Remove to a large glass or ceramic bowl. 
2. Add the grated garlic and ginger to the bowl. Add the salt, pepper and yoghurt. Mix well to combine. Add the sliced chicken and stir until coated. Cover and place in the fridge to marinade for at least 2 hours or overnight. 
3. Heat large pan over medium-high heat. Add 2 tbsp of the ghee and oil. When the ghee has melted, add the onion wedges and cook stirring for 3-4 minutes or until the onion is starting to soften. 
4. Add the marinated chicken to the pan and cook for 5 minutes until the chicken is sealed. Add chicken stock and tomato puree. Stir to mix. Put the lid on and bring to the boil. Lower heat and simmer for 10 minutes or until the sauce has thickened and the chicken is cooked through.
5. Add the yoghurt and caster sugar. Stir and simmer for another few minutes. 
6. Turn off the heat and stir in the extra 2 tbsp of ghee. Check for seasoning.
7. Serve with an extra dollop of yoghurt, coriander, rice and papadums.

Hot tip: I added some ghee, chopped toasted nuts and dried cranberries to my rice for a bit of extra flavour!