Roast butter chicken with almond brown butter

For marinated chicken, combine all ingredients except chicken in a non-reactive bowl. Season with 1 tsp salt flakes. Add chicken, massage to coat, cover with plastic wrap and refrigerate overnight to marinate

Preheat oven to 210°C fan-forced. Remove chicken from marinade and pat dry with paper towel (reserve marinade) and stand to come to room temperature (30 minutes).

Meanwhile, heat oil and half the butter in a large shallow casserole over medium-high heat until foaming. Add onion and sauté until softened (3-4 minutes). Add ginger, garlic, whole spices and bay and sauté until fragrant (2-3 minutes). Add tomato paste and stir until colour deepens (1-2 minutes). Add ground spices and sugar; stir until fragrant (1 minute). Add passata, cream, stock, fenugreek leaves and reserved marinade and, stirring continuously, bring to the boil; simmer for 1 minute. Remove from heat and season to taste.

Season chicken all over. Heat remaining butter in a large non-stick frying pan over medium-high heat. Add chicken, skin-side down, and cook until golden brown (2-3 minutes each side). Remove from pan. Place chicken in casserole with sauce and roast, basting with the sauce every 20 minutes, until charred and juices run clear when the thickest part of the thigh is pierced with a skewer (35-45 minutes). Carefully remove chicken from sauce, cover loosely with foil and set aside to rest (20 minutes).

Return casserole to oven and roast until sauce is reduced by half (15-20 minutes). Return chicken to sauce.

Meanwhile, for almond brown butter, melt butter in a small saucepan over medium heat until foaming. Add remaining ingredients and cook, swirling pan occasionally, until fragrant and nut brown (2-3 minutes). Remove from heat.

Transfer butter chicken to a serving dish. Spoon over almond brown butter, scatter with coriander, mint and serve with pilaf or rice on the side.