• Combine chicken, ginger, garlic, lemon juice, curry paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed
• While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed

Butter Chicken Sauce

• In a pressure cooker add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached
• Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream
• Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through

To Serve

• Serve cooked Butter Chicken with rice and naan breads, garnishing with coriander and cashew nuts