Coriander, Ginger and Chilli Butter Chicken

Serves 4

Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt

Instructions 
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute. 
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.

Taken from Gordon Ramsay's Ultimate Cookery Course