For the Chicken:

1. Combine the chicken ingredients in a large bowl and stir until the chicken is completely coated. Marinate the chicken for a hour or overnight.
2. Heat 1 tbsp of olive oil or butter in a Le Creuset Signature Buffet Casserole over medium heat. Sear chicken pieces in oil or butter, until browned all each side, about 3 minutes (the chicken will properly cook in the sauce). Set chicken aside on a plate to keep warm.

For the Butter Chicken Sauce:

1. To the same casserole, add 3 to 4 tbsps of butter and melt over medium heat. Toss in the onions and let cook about 5 minutes, scraping any browned bits off the bottom of the pan.
2. Add in the red ginger and garlic paste (see ingredients list for recipe) and garam masala and cook for about 30 seconds.
3. Stir in the tomatoes, kashmiri chilli powder, butter chicken masala or turmeric, salt and cashews. Bring mixture to a light simmer for about 10 minutes, until the mixture turns a deep red colour.
4. Scoop the mixture into a blender and process until smooth. Pour the mixture back into the casserole over low to medium heat and gradually stir in the fresh cream and sugar.
5. Add the chicken (and any juices) back into the sauce and bring to a simmer, stirring frequently. Finally add in the remaining 3 tbsp of butter and let it melt into the sauce as you stir. Leave it to cook on low for five minutes till the gravy slightly thickens.
6. While the gravy thickens a little, adjust your spices according to your taste – such as more kashmiri chilli powder/butter chicken spice or kashmiri mixed masala and your salt. Garnish with some freshly chopped coriander, dried fenugreek leaves (@thehealthyplateza butter chicken spice blend already contains dried blended fenugreek leaves)
7. Serve warm with basmati rice or warm naan bread and enjoy!