Step 1

To prepare the chicken, trim the thigh fillets of some of the visible fat, and combine with the remaining marinade ingredients. Cover and refrigerate overnight. When ready to cook, heat a barbecue or grill pan over a high heat and grill the chicken for about 3 minutes on each side until charred. The chicken doesn’t need to be completely cooked through.

Step 2

To make the butter chicken sauce, combine the onion, garlic and ginger in a small food processor and process to a smooth puree. Alternatively, you can grate or finely chop these aromatics. Heat a medium saucepan over medium heat and add the butter. When the butter has melted, add the cinnamon, cloves and cardamom pods and toast for a minute until fragrant. Add the onion, garlic and ginger puree and fry for about 6-8 minutes, or until fragrant and dry, but not yet browned. Add the ground coriander, cumin and chilli (or paprika, if using) and mix well. Add the tomato passata and mix well. Cover and simmer for about 8 minutes. Season with the salt and sugar to taste, then stir through the thickened cream. Simmer for a further 4 minutes.

Step 3

Cut the chicken into 3cm pieces and stir through the sauce mixture. Simmer for 3 minutes, then stir through the garam masala and fenugreek leaves. Taste and adjust the seasoning. Transfer to a serving bowl and scatter with coriander to serve. Serve with Indian breads or rice, and a little hot lime pickle.