Butter chicken

Ingredients:
600g chicken fillets, cubed
250ml Greek yoghurt
3 cloves garlic, crushed
2 tsp ground cumin
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
1 sprig curry leaves
15ml oil
1 onion, cut into strips
1 tin crushed tomatoes
10ml tomato paste
250ml cream
100g butter
Fresh coriander, to garnish

Method:
1. In a container, combine yoghurt, chicken, garlic, cumin, masala, coriander and turmeric, then cover and refrigerate for at least 2 hours or overnight.
2. Heat oil in a large pot and fry onions until translucent, then add the chicken and yoghurt mixture and cook for 4-5 minutes.
3. Add the tomatoes and tomato paste, then bring to a boil and add curry leaves.
4. Reduce to a simmer and cook for 10 minutes or until the chicken is tender.
5. Stir in cream and butter until combined, then garnish with fresh coriander.
6. Serve with fresh rice or flatbread.