Ingredients: For the chicken Marinate
150ml Natural Yogurt
1/2 Lemon Juice
1 tsp Salt
1 tsp Chilli Powder
1 Tbsp Garam Masala Powder
1 tsp Oil
Grated Ginger and Garlic (1 tsp each)

Ingredients: For the sauce
50g Salted Butter
2 Cinnamon sticks
4 Green cardamom
1 green chilli chopped
4 -5 cloves
Grated Ginger and Garlic (1 tsp each)
4 large tomatoes (mixed to smooth)
3 Tsp tomato puree
1 tsp Honey
1 tsp salt
1 tsp garam masala powder
2 tsp fenugreek
2 tbsp full double cream

Method:
Firstly, we will marinate the chicken using all of the ingredients above. So pour in the yoghurt, the grated ginger and garlic and then add your spices, juice and oil. Mix together with your hands to ensure that all your chicken has been covered. Allow to sit for 5-6hrs or overnight.

Once the chicken has been marinated and left to set. Grease a baking tray with some oil and pour the chicken onto the tray, spreading evenly so that all the pieces have room to cook. Set oven to 200˚C for 25minutes.

While chicken is cooking we can start the sauce, heat pan to medium-high and add in your butter. Once the butter starts to melt add in the 2 cinnamon sticks, 4 green cardamoms, 1 green chilli and cloves. Mix around lightly and next add in your grated ginger and garlic again give it a little mix around. Next, add in your tomatoes (smooth) as well with 3 tsp of tomato puree and allow to cook with a lid on for about 10-15mins.

Next, add in your spices to the tomato mix - 1 tsp salt, 1 tsp garam masala, 2 tbsp fennel greek give it a little mix around and then add in your honey. Add in the cooked chicken to the sauce as well as any chicken juices that might be in the baking tray. Mix it in well with the sauce and then pour in your 2 tbsp of full cream.

Allow to cook further for about 10 more minutes and serve with some cumin or basmati rice and naan bread.

Enjoy!

Tips: Season with Koriander.