Butter Chicken Curry

Heat the oil and half the butter in a wide saucepan over a medium heat. Add the onion and cook for 8–10 minutes until soft and lightly golden.

Stir in the garlic and ginger for 1 minute, then add the coriander, cumin, turmeric and chilli powder. Cook for 30 seconds until fragrant.

Add the tomatoes and stock, bring to a gentle simmer and cook for 10 minutes. Blend or crush the sauce until smooth if you prefer a silkier curry.

Add the chicken, season with salt and pepper, and simmer gently for 12–15 minutes until cooked through. Stir occasionally and keep the heat low.

Stir in the cream and remaining butter, then warm for 2–3 minutes without boiling. Taste and adjust the seasoning.

Scatter over the fresh coriander and serve with basmati rice or warm flatbreads.