Instructions: Mix the spices and yoghurt up in a bucket and throw in the chicken parts and puree. Leave this to one side. In a thick bottomed pot, melt the butter and fry the onions until they are sort of translucent. Pump up the heat, throw the yoghurt/puree/spice/chicken mix into the seething oil and stir fry, stirring continuously in big loops, for 5 minutes or more. Turn down the heat to about simmering temperature and add about 0.25 - 0.3 pint water. Let this simmer/cook for about 30 minutes or until you have started biting the table with the wonderful smell coming from the pot. Chop up the green chilis and coriander, and dunk them in.

Cook for a further 10 mins, then serve with basmati rice, naan and some sort of daal.

Mind you, eating this meal every day will lead to a swift cholestrol death, but the flavour is superb. I have found when serving this to other people that arent used to spicy food, cutting down on the chili and cumin seeds helps a lot.

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