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A rich Indian curry of tender chicken in a creamy tomato and butter sauce, warm with garam masala. Serve it with rice or naan.
Cut the chicken into chunks and coat it in the yogurt with half the garlic, ginger and spices. Let it sit while you make the sauce.
Fry the onion in the oil and butter until soft, add the rest of the garlic and ginger, then the spices, and cook until they smell fragrant.
Stir in the tomatoes and simmer until the sauce thickens and turns deep red, then blend it smooth.
Add the chicken and simmer until it is cooked through and tender.
Stir in the cream and a little more butter and warm it through. Scatter cilantro on top and taste for salt.
