Step 1

Preheat the oven to 180C/ 350F. Spray a baking dish approximately 20 x 32 cm (8x12in)

Step 2

Use a medium bowl to combine the tomato puree, cream, and lemon juice

Step 3

Add grated garlic, ginger, onion, salt and all of the spices and stir well.

Step 4

Put the chicken into this mixture and turn to combine until well coated

Step 5

Put in a single layer into the baking dish and cover with the sauce.

Step 6

Bake uncovered for 40 minutes or up to an hour for large pieces. test that the chicken is fork tender and cooked through

Step 7

Use a medium bowl to combine the tomato puree, cream, and lemon juice. Set aside

Step 8

Heat a medium sized pot and add 2 Tablespoons of oil and the chopped onion. Cook, stirring until the onion softens

Step 9

Add all of the spices and stir well while it is cooking. It may need a little extra oil if the mixture is very dry. Watch it doesn't burn

Step 10

Add the garlic and ginger and sate for several minutes or until fragrant (you start to small it cooking). Take off the stove and cool slightly

Step 11

Add the spice mix and the salt to the tomato mixture and stir well

Step 12

Put the chicken into this mixture and turn to combine until well coated

Step 13

Put in a single layer into the baking dish and cover with the sauce.

Step 14

Bake uncovered for 40 minutes or up to an hour for large pieces. test that the chicken is fork tender and cooked through

Step 15

Serve the Butter Chicken with raita (see the recipe), rice and popadums if you like