Homemade butter chicken curry (from scratch!).

Dietary: Gluten-free
Total Time: 25 minutes
Cook Time: 15-20 minutes
Marinade Time: Overnight
Prep Time: 5 minutes

Serves: 4 people

Marinade Ingredients:
½ cup natural, Greek or slightly sweetened yoghurt
3 large garlic cloves, peeled and minced
2cm piece of fresh ginger, grated finely 
3 teaspoons ground cumin
3 teaspoons coriander powder
2 teaspoons garam masala
Healthy pinch of Lake Deborah Salt 

Main Ingredients:
500-600g diced chicken (breast or thigh is fine)
30g unsalted butter 
2 small brown onions, peeled and sliced into thick wedges
200g tomato puree or canned cherry tomatoes 
¼ cup liquid chicken stock
½ - 1 cup pure or thickened cream 
To Serve:
Fresh coriander leaves
Fresh lime
Poppadoms or naan/roti bread
Sliced almonds 
Basmati rice, cooked as per packet instructions 
Extra Lake Deborah Salt
Freshly cracked black pepper
Method:
In a medium sized bowl, combine the yoghurt with marinade ingredients. Add the diced chicken and stir to coat well. Cover with cling wrap and place in the fridge to marinate overnight. 
In a large frying pan, add 2 tablespoons of oil and over a medium heat, gently sauté the onion wedges until they are clear and translucent. Remove the onion from the pan and increase the temperature to high. 
Add the marinated chicken to the pan and cook, tossing gently in the pan for a couple of minutes to help seal the chicken. 
Reduce the temperature to a low simmer and add the remaining ingredients except the cream. Stirring as you go. Add the onions back into the pan. 
Simmer the curry sauce for around 15-20 minutes or until the chicken is cooked through, opaque white in colour when sliced open. 
When the chicken is cooked through, add the cream and continue to stir slowly for a few seconds to combine. 
Serve the butter chicken over some freshly made basmati rice, topped with fresh coriander, sliced almonds and lime wedges.