Directions

1. Mix the yoghurt and half the quantity of the spices (garam masala, cumin, paprika, turmeric and cayenne pepper) Add a little salt and stir in the chicken pieces coating them well. Leave to one side for 15 mins (a good time to prepare the other ingredients)

2. Heat the oil in a casserole dish or deep sauté pan, to a medium high heat. Add the chicken pieces and sear until browned on all sides (in batches if need be) - about 4 minutes.

3. Lower the heat and with all the chicken in the pan, add the butter tossing to coat the chicken all over. Cook for a further 2 minutes then remove the chicken from the pan (with a slotted spoon) and set aside.

4. Increase the heat a smidge and add the onion and butternut squash into the same pan, combining with the retained butter juices. Sauté for 10 minutes, until softened.

5. Add the garlic and ginger, and the remaining half quantity of the spices (garam masala, cumin, paprika, turmeric and cayenne pepper). Stir in the chilli paste and tomato puree and gently cook for another 10 minutes

6. Reduce the heat to low. Add the coconut milk and about 20cl of water. Stir to combine with the other ingredients and simmer for 5 minutes.

7. Add the chicken and any juices back into the pan and cook gently for another 10 to 15 minutes - until the sauce has thickened into a good curry consistency. Remove from the heat and stir in the coriander.

8. Season to taste and serve with rice and naan bread. Delicious! 😋