Murgh makhani (Butter chicken)

Chicken

• 800 g skinless, boneless chicken thighs, each thigh cut into 8 pieces
• 30 g freshly squeezed lemon juice
• 150 g natural yoghurt
• 120 g tandoori paste (see Tips)
• ¼ tsp sea salt
• extra virgin olive oil, to grease

Butter sauce

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 cm cinnamon quill
• 1 black cardamom pod
• 1 tsp fenugreek seeds
• 45 g ghee (see Tips)
• 180 g brown onion (approx. 1-2 onions), cut into quarters
• 20 g fresh ginger, cut into pieces
• 2 garlic cloves
• 1 tsp sea salt
• 2 fresh long green chillies, trimmed and cut in half (optional)
• 1 can canned whole tomatoes (400 g)
• 70 g water
• 70 g cashews, plus extra to garnish
• 40 g unsalted butter, cut into pieces
• 10 sprigs fresh coriander, leaves, stalks and roots, cut into thirds, plus extra leaves to garnish
• 1 tsp garam masala (see Tips)
• 100 g pouring (whipping) cream