Method:

• Place all the chicken marinade ingredients and the chicken pieces into a large bowl and mix to ensure everything is well combined.
• Cover and refrigerate for a minimum of 2 hours. If possible, marinade overnight, allowing the meat to tenderise and the flavours to develop.
• Take the chicken out of the marinade, but leave it coated in the spices and yoghurt; do not rinse.
• Add 1 tbsp butter to a non-stick pan on a medium to high heat.
• Cook the marinaded chicken pieces for 8-10 minutes until golden all over and fully cooked, set aside.
• Add the ginger and the garlic, and cook for 1 minute.
• Add the spices, ground cumin, garam masala, ground coriander, chilli powder and combine with the onion, garlic and ginger.
• Next, pour in the tin of chopped tomatoes and salt and bring to a light simmer, then stir in the sugar.
• Add the cream and the remaining 1 tbsp butter and bring to a light simmer.
• Pour the sauce into a deep jug and use a handheld blender to blitz it into a smooth sauce.
•  You can mash the sauce with a fork if you don’t have a blender.
• Return the sauce into the pan and add the cooked chicken.
• Bring to a simmer.
• You can, at this point, serve straight away and garnish with freshly choppedcoriander if you wish.
• Alternatively, return to a low-heat oven at 120C/140C fan/gas 3 covered for an additional 1 hour to allow flavours to develop further.
• This can also be transferred to a slow cooker on low for 1-2 hours.