A mild and flavourful chicken curry enriched with double cream and butter.
Chop the chicken thigh fillets into small pieces. Add to a large bowl.
Combine all the marinade ingredients with the chicken and leave to marinate.
Grill the chicken pieces until slightly charred around the edges. Set aside.
Roughly chop the red onion and ginger. Crush the garlic. Deseed and chop the red chillies.
Heat the butter in a large saucepan. Fry onions for 4 minutes. Add the garlic and ginger and fry for 2 minutes. Add the red chillies, chopped tomatoes and chilli powder. Cook for a further 10 minutes on a low heat.
Remove from the heat and blend using a hand blender. Push the mixture through a sieve and into a new saucepan. You will have a thick and smooth sauce.
Reduce the heat and add the double cream. Simmer for 1 minute and add the grilled chicken pieces. Simmer for 4 minutes until heated through. Season with salt and pepper.