Cut the boneless chicken into small bite-sized chunks then add into a bowl

Add the rest of the marinade ingredients then mix until well combined and set aside to marinate for at least 30 minutes

In a pan heat up the oil on medium heat until hot

In a large skillet pan heat up the vegetable oil on medium heat until hot

Add the chicken pieces into the oil and shallow fry for 3-4 minutes until lightly charred on either side then remove from the pan and set aside

In the same pan melt the butter on low heat until completely melted, scraping off anything that is stuck to the pan

Add the finely diced onions then cook for 3-4 minutes until the onions are slightly softened

Add the chopped garlic cloves and crushed ginger then cook for 3-4 minutes

Add the chopped tomatoes, stirring occasionally, and cook for 5-7 minutes until the tomatoes soften

Add the salt, chilli powder, Kashmiri chilli powder, cumin powder, garam masala, coriander powder and the water then cook the spices for 6-8 minutes

Add the water then use a hand blender to blend the sauce until it is smooth and there are no bits

Add the sugar, dried fenugreek leaves, and the double cream then cook for 2-3 minutes

Add the cooked chicken pieces and cook for 8-10 minutes to allow the chicken to soak the masala

Add the finely chopped coriander then cook for 1-2 minutes until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top

Your butter chicken is ready!