Simon Rimmer cooks a easy to make butter chicken curry served with rice, salad and flaked almonds to garnish on Daily Brunch.

The ingredients for the marinade are: 100ml plain yoghurt, 1 lime, juice only, 15g garlic, crushed, 2.5cm piece fresh root ginger, grated, 1 tsp ground cumin, 1 tbsp ground coriander, 1 tsp garam masala, pinch allspice and pinch salt.

For the chicken: 4 x 150g chicken breasts, 25g unsalted butter, melted and ½ lemon.

For the sauce: 100g unsalted butter, 100g ground almonds, 2.5cm piece fresh root ginger, grated, 2 garlic cloves, crushed, 3 medium size fresh tomatoes, chopped, 1 tsp sugar, 1 tsp turmeric, 2 small red chillies, 1 tsp cayenne pepper, 200ml double cream, small amount of water and pinch of salt to taste.