Heat olive oil in a large deep pan on medium heat and add chicken. Cook on medium heat for 10 mins, flipping once or twice throughout cook time. Ideally you want some of the juices from the chicken and yoghurt to be left in the pan after removing. Once chicken is cooked through, remove from pan and set aside.

Heat butter in the same pan and add onion. Cook slowly on low heat for 5-10 mins until onion turns a deep brown colour, then add garlic and ginger and sauté for 1-2 mins before adding remaining spices for the sauce. Toast spices for 1 min then add chopped tomatoes and chicken stock, bring pan to a simmer and cook for 15 mins, until sauce has reduced and thickened.

Once reduced, transfer sauce to a blender and blitz until smooth. Then, transfer blended sauce back to pan, along with chicken and coconut milk. Stir to combine, then bring pan to a low simmer and cook for 5 mins or until your butter chicken has reached desired consistency.