Christina's Butter Chicken

This is my family's favourite recipe for Butter Chicken. I have refined it over the years I've been making it, and now it's pretty much perfect for adults and the kids too! Not too hot but with lots of beautiful flavours.
Ingredients                                      Serves: 6


1 Tbspn lemon juice
1 tspn turmeric
1 tspn garam masala
1 tspn chilli powder
1 tspn ground cumin
1 Tbspn grated fresh ginger
2 cloves crushed garlic
200ml natural or greek yoghurt
1 kg sliced chicken breast or thigh fillets
60 g butter or ghee
2 tspns garam masala
2 tspns sweet paprika
2 tspns ground coriander
1 Tbspn grated fresh ginger
1 cinnamon stick
8 bruised cardamom pods
2 x 400g tins crushed tomato
1 Tbspn sugar
1/4 cup natural or greek yoghurt
1/2 cup cream
1 Tbspn lemon

Preparation

Prep: 20 minutes | Cook: 30 minutes | Extra time: 3 hours, marinating

1. Add sliced chicken to the first 8 ingredients, lemon juice, turmeric,gram masala,chilli,cumin,ginger,garlic and yoghurt. Stir well and marinate for 2 to 3 hours or overnight. This step can be shortened to allow for the time you have though.

2. Heat butter or ghee in a large pan then add remaining spices, gram masala,paprika,coriander,ginger,cinnamon and cardamom. Sate for 1 minute or until fragrant.

3 Add chicken and all marinade to the pan and stir until coated. Cook for 10 to 15 minutes, stirring occasionally.

4. Add tomatoes and sugar to chicken and simmer, stirring, for 15 minutes or until sauce has thickened and chicken is tender.

5. Add yoghurt, cream and juice and simmer a further 5 minutes. Serve with steamed rice. Sprinkle with fresh coriander and a dollop of yoghurt if desired.