One-pan wonder: Butter chicken made easy - Starts at 60

Ingredients

• 1 tablespoon olive oil
• 6 chicken thighs (bone in, skin on)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4cm piece (20g) ginger, finely grated
• 50g unsalted butter
• 1 tablespoon tandoori paste
• 2 tablespoons tomato paste
• 2 cups (500ml) chicken stock
• 400g can chopped tomatoes
• 1/2 cup (125ml) coconut cream
• 2 cups (560g) thick Greek-style yoghurt
• 1/2 cup dill fronds, roughly chopped
• Juice of 1 lemon
• 1 telegraph cucumber, sliced into rounds
• 2 long green chillies, thinly sliced
• Roti, to serve
• Lime, to serve
• Micro coriander, to serve
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground smoked paprika
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground dried mint
• 1 teaspoon fenugreek seeds, toasted, ground
• 1 teaspoon caraway seeds, toasted, ground
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom