Classic Butter Chicken (Murgh Makhani)

Toss the chicken with the yoghurt, lemon juice, half the garam masala, the cumin, turmeric, chilli powder and a good pinch of salt. Leave for 15 minutes while you start the sauce.

Warm the oil and half the butter in a wide pan 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 ground coriander and remaining garam masala. Cook briefly until fragrant.

Pour in the passata, season with salt and simmer for 10 minutes until thickened and glossy.

Add the marinated chicken and any marinade to the pan. Cover loosely and simmer for 18-22 minutes, stirring occasionally, until the chicken is cooked through.

Stir in the double cream and remaining butter. Simmer gently for 3-5 minutes, taste for salt and chilli, then finish with chopped fresh coriander.

Serve hot with basmati rice or naan, spooning over plenty of the buttery sauce.