Heat the oil and half the butter in a wok or large fryingpan on medium -high heat and stir fry the chicken pieces until they change colour , remove from the heat and place in a bowl for later use .

Reduce heat to medium and add the remaining butter , then add the ginger and cook for 1 minute then add the cariander , cumin , masala and chilli and cook for 1 minute , now add the tomato puree and tomato paste and simmer for 5 minutes , now return the chicken to the pan along with the yogurt and cream and simmer for a further 10 minutes until the chicken is cooked through .

place cooked basmati rice onto a plate and ladle the butter chicken over the rice and if desired , garnish with fresh coriander leaves and serve with pappadums . enjoy . :-)