Some three or four weeks ago the mrs and i discussed having butter chicken for dinner. Rather than the easy Chicken Tonight option we decided to have a crack at our own. With out a doubt this is one of the best things i have ever made. The beauty about this dish is it can be made as hot or mild as you like. This one carries a large amount of flavour and tang on the pallet whilst not being over powering on the hot/heat. So tonight - we thought it about time to recreate history. Bare with me as the camera is charging whilst the chicken is in the fridge marinading for an hour. I should mention it does look like a mammoth list of things to buy, but really this is a CHEAP meal to cook & it goes a long long way to boot! For now here is the list of things you'll need and how you'll need to do it. INGREDIENTS: 1 kg of boneless chicken - skin removed (tonight i only have chicken drumsticks so i will marinade them and let them fall off the bone whist cooking ... ideally i like to use chicken thigh fillets) Juice of 1 lime or lemon 2 tsp of salt for the marinade ( i prefer salt flakes these days ) 1tsp red chilli powder 6 cloves 8-10 peppercorns 1" stick of cinnamon 2 bay leaves 8-10 Almonds or cashews Seeds from 3-4 pods of Cardamom 1 cup of fresh yoghurt (not sour) 3 tlbs vege/canola/sunflower oil 2 chopped onions 2 tsp finely grated garlic 1 tsp finely grated ginger 2 tsp corriander powder 1 tsp cuming powder 1/4 tsp tumeric powder 400ml Tomato Puree 500ml chicken stock 3 tsp unmelted, soft butter Salt to taste (for the saucepan) Corriander leaves to garnish if you like , but personally i dont bother METHOD: Mix the Chicken, Lime/Lemon juice, 2 tsp salt & red chilli powder in a large - non metallic bowl. Cover and allow to marinate for about 1 hour In a flat pan on medium heat gently dry roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and Almonds/Cashews til they darken slightly. Cool and add the cardamon seeds. Grind to a coarse powder using a Mortar & Pestle or a dry coffee grinder if your lazy like me Mix the Yoghurt, above spice powder (from the previous step), corriander, cumin and tumeric powders together and add them to the chicken. Allow them to matinate for another hour. Heat the oil in a deep pan on medium heat. When hot add the onions. Fry til a pale golden brown in colour and then add the ginger and garlic. Fry for a minute. Add only the Chicken from the Chicken spice mix and fry til sealed (the chicken will turn opaque and the flesh will go from pink to whitish on colour) Now add the tomato puree, chicken stock and remaining part of the yoghurt spice mix to the chicken. Cook til the chicken is tender and the sauce/gracy is reduced to half its original volume Melt the butter in another small pan and then pir it over the chicken Garnish with Corriander leaves if you choose and serve with Naan / Daal & or RICE first let the lemon juice & red chilli powder marinate for and hour in the fridge mean while dry roast these ingredients and allow to cool grind them when cooled Add the spices to the Yoghurt and mix with the Chicken, allow to marinate for a further hour Add the Chicken Stock & Tomato Puree & simmer for about 2 hours til it reduces to about half Note: Dont use the chicken i have used here. While it still tastes nice its a much better flavour when cooked with Chicken Thigh fillets. I strongly recommend you use them instead, for both taste and appearance.