Garlic Chilli Chicken
Put all the marinade ingredients into a bowl and mix well. Add the chicken pieces and make sure they are completely coated. Cover and leave in the fridge for at least a couple of hours, and preferably overnight.
Heat the oil and butter in a large pan. Once hot, add the onions and cook gently for a few minutes, then add the garlic. Ginger and green chillies. Cook for a further 3 minutes, then add the cumin, cloves, black cardamom and cinnamon stick and let the spices simmer away for a few minutes.
Add the tinned tomatoes, salt, turmeric and chilli powder. Stir well, let everything cook for 5-10 minutes, then add the marinated chicken. Mix well and cook for about 5 minutes, or until the chicken is cooked through, then add the coriander and a pinch of freshly grated nutmeg. Cover with a lid, simmer for 1 minute, then serve.
For the marinade: