For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for at least 30 minutes or preferably overnight.
When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken from the marinade, shaking off any excess, and grill for 8-9 minutes turning halfway through, or until the outside is golden-brown and the inside is cooked through. Baste the chicken with the butter . Set aside.
Meanwhile, for the sauce, heat the butter in a pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger, garlic, clove powder, chilli powder, cardamom and cook for a further minute, then stir in the tomato purée, chillies and cook for another 2-3 minutes.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken to the sauce. Season, to taste, with salt and freshly ground black pepper.
To serve, place the butter chicken onto serving plates sprinkle over the coriander.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛