Preparation time: 10 minutes | Marinating time: 1 hour - 24 hours  | Cooking time: 35 minutes  | Serves: 4               

Ingredients

2 tbsp Indian spices

500g chicken thighs

2 tbsp butter

2 tbsp olive oil

1 lemon, juiced

200ml natural yoghurt

1 onion, chopped

3 garlic cloves, crushed

3 tbsp tomato puree

100ml double cream

Make a marinade by mixing 1 tbsp of Indian spices with the lemon juice and natural yoghurt, in a bowl. Chop the chicken thighs into bite sized pieces and toss them in the marinade. Cover and chill in the fridge for at least 1 hour, or overnight if possible.

Heat 1 tbsp olive oil in a heavy saucepan (that has a lid) over a medium high heat. Brown the chicken pieces on all sides. Remove and set aside for later. 

Reduce the heat to medium and add the butter and remaining olive oil. Fry the onions for 8 - 10 minutes until softened. Add the garlic and cook for 30 seconds. Stir in 1 tbsp of the Indian spices and cook for a further 30 seconds.

Add the chicken (along with any remaining marinade), tomato puree and double cream. Stir everything together and bring to the boil. Season with salt and pepper, reduce to a simmer, cover with a lid and cook over a gentle heat for 20 minutes, until the chicken is cooked through.

To serve: rice and naan