Classic butter chicken

Method

1. Blend together the ginger and garlic using a little water to help the blades turn.
2. Heat the oil and half the butter in a large non-stick saucepan over a medium-high heat and add the whole spices. Once they have sizzled for 15 seconds, add the ginger and garlic paste and cook until all the moisture has evaporated and the garlic smells cooked and looks grainy. Add the tomatoes and cook down until the resulting paste releases oil, around 20 minutes.
3. Now you need to brown this paste over a gentle heat, stirring often, until it darkens considerably, 6–8 minutes. Add 250ml water, bring to the boil, then pass through a sieve, trying to extract as much liquid and flavour from the tomatoes and spices as you can. Discard the very few, very dry solids. Set the sauce aside.
4. Cut or peel large chunks off the chicken pieces and reserve with any juices and charring that is still on the cooking foil.
5. Heat the remaining butter, throw in the green chillies and cook for 1 minute. Add the sauce, salt and a good splash of water and simmer for 3–4 minutes. Add the chicken, with any juices and charring from the foil. Add the sugar, chilli powder, paprika, fenugreek and garam masala. Simmer, stirring often, for 3–4 minutes, adding a little water if it is too thick. It should be lightly creamy. Take off the heat and stir in the cream, then taste and adjust the salt, sugar, cream or butter to taste as you need.