Butter chicken

In a large mixing bowl, combine the chicken, yogurt, oil, salt, turmeric, cumin, coriander, garam masala, black pepper and cayenne. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

In a large skillet over medium high heat, add 1 tablespoon of grapeseed oil. Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉.

In a large skillet over medium heat, add the grapeseed oil. Once the oil is shimmering, add the onion and salt and cook until the onions begin to caramelize, about 5 minutes.

Add the cardamom pods, cloves, garlic, ginger and chili and continue cooking until fragrant, about 3 minutes.

Add half of the butter to the pan and stir to melt the butter completely. Add the cilantro stems, garam masala, turmeric, ground cumin and cayenne. Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes.

Add the tomato sauce, heavy cream and lemon juice and stir to combine.

Bring the mixture a simmer then remove from the heat and blitz in a high powered blender until smooth. Pass the sauce through a fine mesh sieve back into the pan and place over medium-low heat.

Add the remaining butter to the pan and swirl until the butter melts completely. Add in the lemon zest and taste to adjust for seasoning.

Serve with rice, naan bread and bhajis.