My best attempt yet

Everyone loves a good curry and my favourite would have to be butter chicken, with it's spicy tandoori chicken and rich buttery tomato sauce.  One surprising thing is actually the small amount of butter actually in butter chicken.  I've attempted to make butter chicken from scratch a number of times. The key for me is getting the flavour combination right in the tandoori mix for the chicken and letting that marinate overnight.  Then all you have to worry about the next day is the buttery tomato sauce for the curry.

There may be a few ingredients you make have to track down for this, eg dried fenugreek leaves and cashew or almond butter.  The nut butter should be available in your supermarket in the health/alternative food section, and you'll probably have to visit your trusty local Asian supermarket for the fenugreek leaves. Remember, start this a day or two before, so the chicken can marinate.  Here's the recipe, in two parts:

Tandoori Chicken (serves 4)
4 - 6 chicken thighs
200mL (small tub) plain yoghurt
1/2 lemon, juiced
1/2 small onion, finely diced or grated
1 tablespoon grated ginger
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon hot smoked paprika
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste

1. Roughly chop the chicken thighs into small chunky pieces.  Place in a snaplock bag.
2. Mix yoghurt, lemon juice, onion, ginger, garlic and spices, until well combined.
3. Add marinade to chicken, and rub to coat.  Seal bag and leave to marinate over night (or at least several hours).
4. The next day.... cook chicken pieces ready for another curry, or thread onto skewers and grill and serve with rice and other accompaniments. 

Butter Chicken
2 tablespoons butter
1 cinnamon stick
2 cloves
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 cups fresh tomato, pureed (1 tin of crushed tomatoes)
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste
1 batch tandoori chicken
1 tablespoon honey
1 tablespoon dried fenugreek leaves
2 tablespoons cashew or almond butter
1/4 cup cream
1 teaspoon garam masala
fresh coriander, to garnish

1. Toast cumin and coriander seeds, until fragrant, then pound in mortar and pestle.
2. Melt butter in pan, over medium heat.  Add ground cumin and coriander, cinnamon stick, clove.  Cook until fragrant - about a minute.
3. Add tomatoes, tomato paste and cayenne/dried chilli.  Reduce heat to medium low. Simmer until sauce starts to thicken, about 10 - 15 minutes.
4. Add honey, fenugreek, cashew.almond butter and cream.  Stir to combine well.  Add chicken and simmer for another 10 - 15 minutes.
5. Add garam masala and remove from heat.
6. Serve with rice, naan and coriander to garnish.

Variations and other ideas:
Nut free - leave out the cashew/almond butter, and add a little extra cream instead

After marinating the chicken, cook and freeze in batches