Butter Chicken

In a cast iron skillet, on a medium heat, add the ghee and chopped onion. Cook for 5 minutes until translucent.

Add the ginger garlic paste and chillies. Stir and cook for 5 minutes.

Add the cardamom pods, cloves and cumin. Stir and cook for 5 minutes.

Add tomatoes, tomato paste and butter. Stir and cook for 5 minutes.

In another pan, cook the chicken.

Add chili powder, tumeric, yoghurt, salt and cooked chicken. Stir and cook for 10 minutes.

Add the cream and stir until fully combined.

Place the skillet in the oven on 190°C for 12-15 minutes.

Note: Measurements are estimated as I tend to add to taste. Can be baked longer on a lower heat. Seems to taste better the longer it cooks.