Step 1

Combine chicken, juice and chilli powder in a large bowl. Cover and refrigerate, 30 minutes.

Step 2

Stir yoghurt, ginger and half the garam masala into the chicken mixture.

Step 3

Heat butter and oil in a large frying pan. Brown chicken all over in batches. Transfer to 4.5-litre (18-cup) slow cooker.

Step 4

Add onion and garlic to original pan. Cook, stirring, until onion softens. Add remaining garam masala and ground spices, cook, stirring, until fragrant. Remove from heat. Stir in tomato paste, puree, stock, honey and cinnamon. Transfer to slow cooker. Cook, covered, on low, 4 hours.

Step 5

Stir in cream, season to taste. Spoon butter chicken into serving dish and top with ricotta and coriander leaves. Serve with steamed basmati rice and warm naan bread, if you like.