BUTTER CHICKEN

Serves 4

         FOR THE MARINADE

         3 tablespoons plain yoghurt

         2 teaspoons cornflour

         1 tablespoon oil

         1½ teaspoons chilli flakes

         1½ teaspoons ground turmeric

         2 teaspoons ground cumin

         1 tablespoon ground coriander

         2 teaspoons ground cardamom

         2 teaspoons paprika

         1½ teaspoons salt

         1 teaspoon grated fresh ginger

         3 cloves garlic, crushed

         3 teaspoons lemon juice

         FOR THE CURRY

         750g chicken breast fillets, cut into 2cm pieces

         2 teaspoons olive or canola oil

         ½ teaspoon ground cumin

         2 tablespoons tomato paste

         ½ cup cream

         ½ cup chicken stock or water

         1 teaspoon brown sugar

         1 tablespoon sweet chilli sauce

Mix all the marinade ingredients together well. Add the chicken and stir to coat thoroughly. Cover and leave to stand in the fridge for at least 3 hours.

Heat the oil in a frying pan over medium–high heat. Remove the chicken from the marinade (with tongs) and stir-fry in the oil until almost cooked through. Then add the remaining curry ingredients, along with any marinade left in the bowl. Bring to the boil, then simmer until chicken is tender. Add salt and pepper to taste.