MATT PRESTON'S BUTTER CHICKEN

Steps:

• 1. In a large (ceramic or glass) bowl, mix he chicken with the tomato paste, yogurt, half the garlic and the chilli powder. Set it aside in the fridge while you do the next few steps. This can be done in the morning before work.
• 2. In a large heavy based frying pan, fry the chopped tomatoes and onion over a medium heat and reduce heat once simmering. Cook for 10 minutes.
• 3. In another frying pan, heat the oil over a medium/high heat. When hot - add the cardamon pods, mace, coriander, remaining garlic and ginger. Fry for a few minutes and then add the tomato mixture - stand back as it will spit and splutter over you (wear an apron if possible). Remove from the heat and blitz it all in a blender.
• 4. Strain the now smooth mixture through a fine colander and use the back of a spoon to push out as much of the goodness as possible. Discard what's left in the bottom of your colander. *** This sauce/gravy can be made up to a day a head and used as per the remaining recipe.
• 5. In another frying pan (I quickly clean the first one I used for the tomato mixture) heat the butter over a medium heat and add the chicken and cook for about 5 minutes turning just once.
• 6. Pour over the tomato mixture (once again be careful as it will spit - that apron is going to get a good work out). Simmer the chicken in the tomato sauce for about 10 - 15 minutes.
• 7. Add the fenugreek leaves and garam masala and stir through. Cook for a further 10 - 15 minutes. Finally, remove the pan from the heat. Pour in the cream and stir through. Test the sauce and add a little salt if you wish.