Butter chicken

Instructions

• Place cumin, coriander and salt in a small bowl. Stir to evenly mix. Slice each chicken breast into 3 or 4 long pieces. Melt half of the butter in the largest pot you have, over medium-high heat. Add half of the chicken. Sprinkle with half of cumin mixture. Turn often until chicken is a light golden colour, 5 to 6 minutes. Remove to a large bowl. Repeat with remaining butter, chicken and cumin mixture.

• Meanwhile, mince garlic. Finely chop peppers, including seeds. (If you shy away from fiery-hot dishes, remove and discard seeds before chopping.) After chopping, the peppers should measure about 1/2 cup. Coarsely chop onion. Prepare cilantro and ginger. Set aside.

• When chicken is removed from pot, reduce heat to medium. Add garlic and onion. Saute until slightly softened, 3 to 4 minutes. Pour in cream. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Stir in tomato sauce, peppers and ginger. Simmer 10 minutes to develop flavours.

• Return chicken and juices to pot. If you don't think this will all fit in the pot, pour half the sauce into another large pot and add half the chicken to each. When mixture starts to boil, reduce heat to medium-low. Cover and simmer, stirring chicken occasionally, until cooked through, 10 to 15 minutes. Stir in peas and cilantro. Cook until peas are hot, about 3 minutes. Remove from heat. Taste and add more cilantro if you wish.