Fry the aromatics

• Heat the oil in a pan over high heat.
• Add the fried onions, ginger paste and garlic paste and fry in the hot oil.
• Add the tomato sauce and fry until the garlic and ginger are cooked.

Simmer and reduce the masala

• Pour in the water and let it simmer.
• Increase the heat and fry the masala, stirring constantly so it does not stick or burn.
• Cook until the tomato sauce dries up into a paste and the oil separates from the masala.

Add the chicken and spices

• Add the cubed chicken breast to the masala.
• Stir in the salt, red chili powder, turmeric powder, coriander powder, garam masala and fenugreek powder.
• Add a little extra oil, cover and cook on low heat.

Dry up the sauce

• Increase the heat and cook until the sauce reduces and the oil separates again.
• Pour in the milk, mix well and simmer.

Finish with cream

• Lower the heat and stir in the heavy cream.
• Mix and take the pan off the heat.

Plate and garnish

• Drizzle heavy cream over the butter chicken.
• Add a knob of butter, a pinch of fenugreek powder and freshly grated nutmeg.
• Serve hot with rice or naan.