Butter chicken, traditionally known as murgh makhani, originated in the capital of Delhi, India by a famous chef as a solution to use up chicken that had dried out over the tandoor and reviutalise it in a rich creamy gravy made from a few simple fragrant spices, tomatoes, cream and of course butter. Adding butter (or ghee) provides a luxurious sauce that butter chicken is known for and loved from your favourite Indian restaurant and takeaway. COOK - LOW: 4 hrs. - MARINATE: 30 mins.

PREP: 20 mins COOK - HIGH: 4-5 hrs. LOW: 5-7 hrs Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening. NOTE: * To cook in the oven, or on the hob, see bottom of steps

A simple made-from-scratch curry, slow cooked to intensify the heat and flavour. Cooking Time: HIGH: 3-4 hrs. LOW: 5-6 hrs.