1. Put the chicken thigh fillets in a large bowl along with the yogurt, ginger and garlic paste and all the spices. Toss until the chicken is evenly coated, then leave to marinate for 15 mins.
2. Heat the vegetable oil in a large, deep saucepan and cook the chicken, searing on all sides, for about 2-3 mins each side. You might need to do this in a couple of batches. Set aside.
3. For the sauce, heat the remaining oil in the saucepan and fry the onion for 5 mins. Add ginger and garlic paste, cardamom pods, cinnamon stick and the ground spices.
4. Add a splash of water and cook until the water evaporates. Add the passata along with a cup of water and simmer for 15 mins.
5. Add half the cream, butter and seared chicken to the pan. Simmer for a further 5 mins. Set aside approx a third for the Butter chicken pull-apart sliders.
6. To finish, drizzle over the rest of the double cream, chopped coriander and fenugreek leaves. Serve with basmati rice or naans, if you like.
Use the leftovers to make these Butter chicken pull-apart sliders
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.