This butter chicken variant is very gentle, showcasing the wonderfully fragrant spices and the deliciously spicy sauce. The yogurt and butter strengthen the curry while the almonds give a nutty flavor and help thicken the gravy. Ingredients 2 lime s, juiced 1 tbsp salt flakes 2 tsp chilli powder 1.5kg boneless, skinless chicken thighs, each cut in half 80g almonds 2 fresh bay leaves 6 cloves 10 black peppercorns 5 cardamom pods, seeds only 2 cinnamon sticks 3 tbsp ground coriander 3 tbsp ground cumin 1 tsp turmeric powder 1 cup plain yoghurt 3 tbsp vegetable oil 2 brown onions, finely sliced 10 cloves garlic, finely chopped 5cm piece ginger, finely chopped 400g tomato puree 2 tbsp tomato paste 1.5 litres chicken stock (gluten-free if required) 1 tbsp fenugreek seeds 2 long red chillies, split 3 tbsp butter, soft but not melted coriander leaves, to garnish

Key ingredients 3 spoons of Tandoori masala One-fourth cup yogurt. 5 to 6 table spoons of vegetable oil (or sunflower or canola cooking oil). Salt to taste. 1/2 pound paneer (cut in 30 (2-inch) cubes. 1 Big onion (cut into pieces 1 inch in square). 1 Red bell pepper (deseed and split into cubes of 2 inches). 1 Green pepper bell (deseed and split into pieces of 2 inches). 2 Teaspoons of masala chaat. (To taste) Lemon juice . Garnish: Wedges of lemons.