Serve 4-6

Ingredients:
2 lb (1 kg) chicken thigh filets
1/4 cup (2 fl oz/60 ml) while vinegar or lemon juice
1/3 cup coriander seeds
2-inch (5-cm) cinnamon stick. broken Into smaller pieces
5 brown or black cardamom pods
10 green cardamom pods
1 teaspoon whole cloves
3 tepoons ground turmeric
2 teaspoons chilL powder
2 teaspoons paprika
1 teaspoon ground nutmeg
1 teaspoon ground mace
1/4 cup (2 oz/6O g) plain (natural) whole-milk yogurt
2 1/2 tablspoons crushed garlic
2 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons vegetable oil
salt to taste

For sauce:
1/2 cup (4 f1 oz/125 ml) vegetable oil and melted unsalted butter combined
2 lb (1 kg) yellow (brown) onions, about 6 medium, chopped
1 teaspoon salt. plus extra salt to taste
2 1/2 tabespoons grated fresh ginger
2 1/2 tablespoons crushd garlic
2 teaspoons chili powder
3 teaspoons ground turmeric
2 teaspoons chopped fresh green chilies
2 lb (1 kg) tomatoes. about 7 medium, chopped and pureed in blender or food processor
2/3 cup (5 fl oz/150 ml) heavy (double) cream
1/4 cup (2 oz/60 g) unsalted butter
4 teaspoons honey
2 tablespoons dried fenugreek leaves
1/3 cup (1/2 oz/15 g) chopped fresh cilantro (fresh coriander)

Method:
Cut cicken fillets into quarters. In a glass or ceramic bowl, combine chicken with 4 teaspoon vinegar or lemon Juice and turm to coat. Set aside.

In a spice grinder. grind coriander seeds, cinnamon, cardamon and cloves to a powder. Place in a bowl and combine with turmeric, chib powder, paprika, nutmeg, mace. remaining vinegar or lemon juice, yogurt garlic, ginger and oil, and mix well. Season with salt and add to chicken. Mix well, cover and place in refrigerator to  marinate for 30 minutes.

Preheat oven to 475 f (240 C/Gas 9). Oil a shallow  roasting pan and place chicken pieces in pan in a single layer, Bake, without turning. for 12 minutes. Remove from oven and set aside.

To make sauce:
In a deghchi or large frying pan, heat oil and butter mixture over medium-low heat. Add onions and 1 teaspoon salt and cook, uncovered, stirring occasionally, until onions are dark golden and cook, stirring, for 2 minutes. Add chili powder, turmeric and chillies, and cook for 1 minute. Add tomatoes and cook, uncovered, stirring often, until tomatoes are soft, about 5-10 minutes.

Add cream and butter to pan. and cook, stirring, until butter melts. Stir in chicken, honey and fenugreek. and cook, stirring often. until chicken is cooked through, about 5 mnutes. Stir in cilantro. Taste and add salt if necessary. Serve immediately.

Butter Chicken Recipe