Chicken Makhani Curry

Ingredients: 4 large skinned chicken breasts 2 large red chillies 4 cloves of garlic, finely chopped 150ml double cream 150ml natural yogurt 1 fresh lemon 1 tsp Garam Masala 2 tsp Ground Cumin 2 tblsp Coriander leaves 50g Butter 1/2 tsp salt 1.5kg fresh ripe tomatos
Step 1: Core and deseed the chillies, chop them up fine.
Step 2: Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.
Step 3: Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.
Step 4: Chop up the chicken into 3cm pieces and put into a non metallic bowl
Step 5: Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.
Step 6: While that is happening.... Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat
Step 7: They will start to go like this.
Step 8: Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.
Step 9: You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
Step 10: Add in 50g of butter and salt then stir and heat for another 20 minutes.
Step 11: Add in the 150ml of double cream, heat through thoroughly and set aside.
Step 12: By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.
Step 13: Cook for 15 minutes on a medium heat.
Step 14: Add in the tomato sauce and stir and heat for 5 minutes.
Step 15: The finished curry.
Step 16: Serve with basmati rice.