Butter chicken curry

Cumin seeds

Chicken

Onion

Garlic granulates or paste

Ginger granules or paste

Chilli powder

Tomato

Garam masala

Tumeric

Self raising flour

Greek yoghurt

Coriander

Buttertfly chicken then marinade with 1 tbsp garlic, ginger, salt, tumeric

Fry onions garlic and 1tbsp cumin seeds in oil, add fresh or tinned tomatos

Add 500ml water, 1tbsp garlic granules, ginger, garam masala and salt, 1.5 tbsp chilli powder depending on how spicy you want it. Cook for 10-15 until thickens then blend smooth

Seive out once finished and reheat later or keep on a simmer

Cover chicken in egg then add bread crumbs and fry in some oil. Slice into segments to serve

For naan bread mix together 1.75 cup of self raising flour and 1 cup of Greek yoghurt and chopped coriander. Mix until dough like texture then press into 5 or 6 naans. Add chopped garlic on top and fry in some oil, once golden remove and add butter on top