Butter chicken is one of India''s most celebrated dishes, with a creamy, rich and aromatic sauce.
The chicken is coated in a thick marinade of yoghurt, garlic, ginger and spices, then rested for at least 4 hours - ideally overnight - so the flavours penetrate deeply.
The marinated chicken is seared in a very hot pan until lightly caramelised.
In a separate pot, finely chopped onion is slowly cooked in butter, then garlic and ginger are added. The spices are stirred in and briefly fried to release their aromas.
The chicken is returned to the sauce and simmered gently until the sauce is thick and velvety.
Garnished with fresh coriander, served with rice or naan.
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