Indian Butter Chicken Recipe

500g (1¼ lb) skinless, boneless chicken breast fillets, cubed

1 tablespoon dried crushed chillies

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons garam masala

1 1/2 teaspoons salt

1 1/2 teaspoons minced root ginger

2 cloves garlic, crushed

5 large tomatoes, seeded and chopped

125g (4¼ oz) natural yoghurt

125g (4¼ oz) butter

2 red peppers, sliced

2 onions, thinly sliced

4 tablespoons double cream

good handful chopped fresh coriander

1.  Firstly make the yoghurt mixture by mixing the chillies, cinnamon, nutmeg, cloves, garam masala, salt, root ginger, garlic, tomatoes and yoghurt together in a large bowl.

2. Stir the chicken pieces into the yoghurt mixture and let it marinate in the fridge for 30 to 60 minutes (if time allows).

3. Melt the butter in a large frying pan on medium heat and cook the red pepper slices and onion until the onion begins to turn golden brown (around minutes), stirring occasionally. Add the chicken and marinade to the frying pan. Cook for 5 to 10 minutes until the chicken firms and is no longer pink in the centre.

4. Increase heat to medium high and mix in the cream and coriander. Cook until the mixture just begins to boil, stirring continuously. Serve immediately