PART 1 - Tandoori Chicken

Ingredients for Tandoori Chicken

500g skinless, boneless chicken breasts

Juice of half a lemon

Good grind of salt

1/2 onion, roughly chopped

1/2 thumb-sized piece of ginger (~1 inch), roughly chopped

3x garlic cloves, roughly chopped

1x green chilli, deseeded and sliced

2-3 coriander roots, the white parts (optional)

2x tsp garam masala

250g greek yoghurt

Method for the Tandoori Chicken

1- Add a few slits to the chicken, then clean and rub with the lemon and salt in a large platter or bowl

2- In a separate, or bowl of a blender, blitz the onion, ginger, garlic, green chilli, coriander roots, and garam masala until a smooth paste forms

3- Slowly stir in the yoghurt until well combined

4- Add mixture to the chicken, rubbing it in well and leave to marinate for at least a few hours/overnight

5- In a barbecue, or under a grill, cook the chicken until charred and cooked through

6- Allow to cool and cut the cooked chicken into chunks, ready for Part 2 - the Butter Sauce.

PART 2 - Butter Sauce

Ingredients for Butter Sauce

3-4 tbsp tomato paste

Thumb-sized piece of ginger, grated

Good grind of salt

2 tbsp fresh coriander, chopped

Juice of half a lemon

200ml single/pouring cream (this is traditional, however you can substitute with 2-3tbsp greek yoghurt for a slightly healthier version)

80g unsalted butter, cut into chunks

1 tsp fenugreek seeds, roasted and ground

1 tsp cumin seeds, roasted and ground

1/4 tsp ground Kashmiri chilli

1 tsp garam masala

1/2 tsp turmeric

1/4 tsp ground cinnamon

Method for Butter Sauce

1- In a measuring jug or bowl add the tomato paste, then stir in 150ml

2- Stir in the ginger, fresh coriander, salt, cream (or yoghurt) - a tbsp at a time

3- In a large, warmed frying pan add the butter to melt

4- Slowly stir in the tomato sauce from the jug to the melted butter

5- Add the spices and stir through, bringing the mixture to a steady simmer

6- Allow the sauce to thicken slightly, then add the chicken pieces from part 1 and coat all chicken pieces well with the sauce

7- Garnish with fresh coriander and serve with long-grain Basmati rice or plain naan