Heat 2 tablespoons of Ghee or Oil in a saucepan, and gently sauté the chicken pieces in batches till half cooked. Remove with a slotted spoon and set aside till late.Add the remaining Ghee to the saucepan and heat, now add the Mustard Seeds and fry for a few minutes until it pops. Add the Onion, Ginger and Garlic, and cook for a few minutes till fragrant. Stir in the Garam Masala, Cumin, Coriander and Chilli Powder – do not let the spices burn! Add a little more Ghee and cook for a few minutes.Now add the sugar, Salt, Pepper, Cardamom, Tomatoes, Tomato Paste and Chicken Stock. Bring to the boil and cook till the sauce has become fragrant.Pour the sauce into a food processor and blend till smooth. Return to the saucepan and add the cream. Bring the sauce to a simmer, adjust the seasoning, and return the chicken to the pot. Warm through.Just before you are ready serve, stir in the chopped Butter a few pieces at a time. Spoon the Butter Chicken into a bowl, and garnish with chopped coriander and chopped cashew nuts.Serve with steaming hot Basmati rice.Recipe reprinted with permission of Jenny Morris. To visit her website click HERE.ALSO TRYQuick low carb butter chickenButter chicken with fragrant riceSouth Indian butter chicken To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.