Cut each fillet into small bite-sized chunks.

Combine spices, ginger, garlic, vinegar, paste, and yoghurt into a large bowl.

Add chicken and mix. Cover and refrigerate overnight (ideally).

Heat butter in a large pan. Add onion, cinnamon and cardamon pods.

Cook, stirring until onion is browned.

Add chicken mixture, cook and stir for 5 mins.

Add salt, paprika, purée and stock.

Simmer uncovered for 10 minutes, stirring occasionally.

Add cream, and simmer for 10 minutes or until chicken is tender.

Serve butter chicken over a bed of rice.