Takeaways at home: Butter chicken

1. Heat oil and half the butter in a large, heavy-based saucepan on high. Cook chicken in 3 batches, for 3-4 minutes each, until browned. Transfer to a plate.
   
2. Reduce heat to medium and add remaining butter. Sauté onion, ginger and garlic for 1-2 minutes. Add coriander, cumin, garam masala and chilli powder and cook, stirring, for 30 seconds, until fragrant. Blend in tomato puree and season to taste. Simmer for 4-5 minutes, until slightly reduced. Turn heat to low.
   
3. Return chicken to saucepan with cream and yoghurt. Simmer for 10-15 minutes, until chicken is cooked through. Ladle into bowls, sprinkle with almonds and coriander. Serve with rice and roti.

• If liked, use a store-bought butter chicken flavour base and omit the spices.
  
• Garam masala is a combination of dried spices, usually including coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves and grated nutmeg.