-
For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
-
When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 8-9 minutes on each side, or until the outside is golden-brown and the inside is cooked through. Baste the chicken breasts with the butter and a little lemon juice. Set aside.
-
Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.
-
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.
-
To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander.
