Butter chicken or murgh makhani is one of the most ordered dishes in Indian restaurants across the world, especially here in the UK. It is arguably on par with the famous chicken tikka masala, and for good reason. Butter chicken is not a curry you'd want every day, because this puppy has a lot of butter in it, and I meant A LOT. That being said, butter chicken is a fantastic flavourful curry for a weekend treat.

The dish itself was created in 1947 by the founders of moti mahal restaurant in Delhi as a way to use up leftover chicken tikka, which is cooked a mildly spiced tomato sauce rich with butter and cream. If you have never tried butter chicken then do so now, and I promise it will become a firm family favourite. The secret to a good butter chicken is marinating the chicken over night. This gives the spices the time needed to really penetrate into the chicken and make it super tasty. I also advise that you blitz the base sauce and pass through a sieve, to make the sauce creamier and much more luxurious.

To make my butter chicken you will need:

Serves 4 people with rice/roti

For the marinade:

• 3 chicken breasts (about 600g worth)

• 1+1/2 tsp of kashmiri chilli powder

• 2 tsp of garam masala

• 1 tsp of ground coriander

• 1/2 tsp of turmeric

• 2 tsp of garlic/ginger paste

• 5 tbsp of plain natural full fat yoghurt

• Juice of half a lemon

• Pinch of salt

For the sauce:

• 3 tsp of methi leaves (fenugreek leaves)

• 5 green cardamom pods

• 3 whole cloves

• 1 tsp of ground coriander

• 1 tsp of garam masala

• 2 tsp of garlic/ginger paste

• 2 tbsp of tomato paste

• 1 large white onion

• 125g of unsalted butter

• 1 x 400g tin of chopped tomatoes

• 100-150ml of double cream (heavy cream)

• A small bunch of fresh chopped coriander (cilantro)

Serve with rice, lightly toasted roti or naan breads and get it in your face!