Creamy butter chicken

This is my own recipe. It is really easy to make. It takes 2 hours to prepare and 40 minutes to cook. The ingredients I used are:

For the marinade:

• 350g chicken, diced

• Thumb-size fresh ginger, finely chopped

• 3 garlic cloves, chopped

• 1 tbsp garam masala

• 1 tbsp red chilli powder

• 1 tbsp turmeric

• 3 tbsp yoghurt

• Salt

Ingredients for cooking:

• 4 tbsp butter

• 1 tbsp vegetable oil

• 1 onion, sliced

• 400g canned peeled plum tomatoes

• 1 tbsp garam masala

• 1 tbsp red chilli powder

• 3 tbsp yoghurt

• Salt

• Handful of chopped coriander

Method:

1. Mix all the ingredients for the marinade together in a large bowl and refrigerate for 1 hour 30 minutes.

2. Once the chicken has been marinated, add 2 tbsp butter to a pan on medium heat. Instantly add the vegetable oil to prevent the butter from burning.

3. Add the onions in and let it cook for 2 minutes.

4. Toss the tomatoes in the pan, stir well before adding the garam masala, red chilli powder and yoghurt. Season with salt and let it cook for 8 minutes.

5. Once the tomatoes have melted, lower the heat and transfer the sauce to a blender and blitz until smooth.

6. Using the same pan, increase the heat back to medium and transfer the marinated chicken in there.

7. Add 2 tbsp butter to the pan. Stir thoroughly while the butter melts.

8. Put the lid on and let it cook for 20 minutes, stirring occasionally.

9. Once the chicken is cooked, pour the sauce in the pan and mix altogether.

10. Sprinkle chopped coriander on top and let it simmer for another 5 minutes on low heat.

11. Serve a generous portion and relish with naan. Bon appétit!