Butter Chicken

MARINADE:--
1 tsp SIDS CRAZY SALT
3 cloves garlic, crushed
2 cm fresh ginger, grated
½ tsp paprika
½ tsp ground coriander
½ tsp cumin
½ tsp turmeric
½ tsp garam masala
¼ tsp chilli powder
¼ tsp salt
1 tsp lime (or lemon) juice
¼ cup natural yoghurt
2 tbsp rice bran oil
2 chicken breasts, cut into cubes
SAUCE:--
1 tbsp butter
2 cloves garlic, peeled & chopped
1 cm fresh ginger, grated
½ tsp paprika
½ tsp ground coriander
½ tsp turmeric
½ tsp garam marsala
¼ tsp chilli powder, to taste
1 cardamom pod, split & crushed
400 g crushed tomatoes
1 tsp lemon juice
1 tbsp butter
50 ml cream
¼ tsp salt to season
Fresh coriander to garnish

Marinade: Mix the first measures of SIDS CRAZY SALT, garlic, ginger, spices, salt, lime, yoghurt and oil together. Add the chicken and coat well. This stage can be done the day before and left to marinate overnight but if you don’t have time, 15 minutes will have to do.
Preheat grill to HOT. Lay the chicken pieces on a tray lined with foil and grill until it gets a bit charred in places. (to emulate the flavour of cooking in a tandoor oven)
While the chicken grills, make the sauce. In a medium pot, melt butter. Add second measures of garlic and ginger, cooking for 3-4 minutes. Add the spices, fry for a few minutes, stirring. Add tomatoes and lemon juice then bring to a simmer. Put in the chicken pieces and cook for 10 minutes until chicken is cooked through. Stir in butter, cream and season with salt to taste. Taste it!
Garnish with chopped coriander and serve with Basmati rice and poppadoms.