Butter chicken has to be my favourite Indian cuisine. Rarely I make pastes from scratch but did on this occasion and it was surprisingly easy. For the tandoori paste, place all the spices in a bowl… add yoghurt and lime juice and you’re done. There is not much to make this. Coat the chicken with the paste, brown for 5 minutes each side, and then simmer with yoghurt and chicken stock (not coconut milk).