What You Need
PreparationPlace the chicken into a large bowl and add all the marinade ingredients. Cover and place into the fridge for 1 hour or overnight to marinade.
Preheat the oven to 200°C fan. Place the HexClad Casserole Dish over a medium high heat and add the coconut oil, once hot add the onions and allow to brown.
Add the ginger and garlic paste and cook for 2-3 minutes stirring continuously. Add the chopped tomatoes, cardamon pods, cloves, bay leaf, mild curry powder and the green chillies, allow to simmer for 10-15minutes until the sauce has thickened.
Remove the chicken from the marinade, discard the remaining marinade. Add the chicken to the HexClad Casserole Dish, place the lid on top and put into the oven for 30-40 minutes until the chicken is cooked through.
Carefully remove the HexClad Casserole Dish from the oven and slowly stir in the butter. Pour in the cream, sugar and garam masala and stir to combine.
Sprinkle the butter chicken with coriander, sliced red onion, crispy fried onions and serve with mango chutney, naan or basmati rice.