Easy chicken masala
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Mix chicken with everything except the onion, coriander, butter and sour cream. Refrigerate for at least 3 hours. Remove excess spice coating (but keep for later) from chicken and grill under a preheated grill at 200°C (400°F) for 10 minutes, turning once in the halfway through. Melt butter in a non-stick frying pan, add the excess spices removed from the chicken and onion and fry for 2 minutes. Add the chicken and cook for another 5 minutes. Stir in the sour cream, sprinkle coriander over the top and serve with basmati rice.
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