600g/ 1.2lb chicken breast (We recommend 4 good food chicken breasts locally sourced)

1/2 cup plain yoghurt

6 cloves garlic

1 tbsp garam masala

1 tbsp each salt, cumin, ground coriander, paprika

1 tbsp vegetable oil

1/8 tsp cayenne pepper

Pinch black pepper

2 tsp lemon juice

2 tbsp turmeric

1 tbsp garam masala

2 tbsp coriander

1 tbsp cumin

1/8 tbsp cardamon powder

1/8 tbsp cayenne pepper

3 tbsp (65ml) vegetable oil

30g / 2 tbsp unsalted butter

1 onion, finely chopped

1 tbsp salt

2 tbsp fresh ginger

6 cloves garlic

1 tbsp paprika

1 2/3 cups (400ml) tomato puree

1 2/3 cups (400ml) water

100 ml (1/3 cup + 1 tbsp) cream

1 tbsp sugar

50g / 3 tbsp unsalted butter

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.

Cover with cling wrap and leave in the fridge to marinate overnight (3 hours minimum).

Heat 1 tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. (Note 4, also Video helpful here) Remove into a bowl.

Scrape out charred bits left in the pan and discard. Add more oil if required and cook the remaining chicken.

Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium-high.

Add oil and butter. When butter is melted, add onions, ginger, and salt.

Cook, stirring constantly to ensure it doesn’t burn until the ginger is starting to turn golden and the onions smell sweet about 5 – 7 minutes.

Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.

Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.

Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.

Simmer for 15 minutes, stirring occasionally

Pour curry into a bowl, then use a stick blender to puree until smooth

Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.

Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.

Optional: Sprinkle with a pinch of extra garam masala at the end.

Serve over basmati rice, sprinkled with coriander/cilantro if desired.