Butter Chicken

1. Cut your chicken into bite-sized pieces 2. Dice your ginger, garlic and onion and set aside 3. In a bowl, combine your chicken, yoghurt, kosher salt and half your garam masala 4. Toss until coated and let marinate for at least 30 minutes 5. In a large pan, heat vegetable oil and sear your chicken in batches for about 3 minutes and set aside 6. Lower the heat to medium and add the onions, garlic and ginger 7. Add the remaining spices and toast for around 2 minutes 8. Add the crushed tomatoes and the water, then blend with an immersion blender 9. Simmer for about 8 minutes or until reduced 10. Add the chicken back to the pan and simmer for 4 minutes 11. Stir in your heavy cream and simmer for 4 minutes 12. Turn off the heat and stir in the butter until incorporated 13. Season to taste with salt and pepper and serve with steamed rice