Make a tasty, juicy chicken meal with two quick and easy marinade ingredients. Here's how to make it with ease.

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One of Britain’s most beloved Indian dishes, butter chicken originated in Delhi in the 1950s. Also known as Murgh Makhani, it’s all about the unctuous, buttery tomato-base sauce.

To prepare the marinade, combine all ingredients except the green part of the green onion for garnish. Whisk briskly to ensure everything is well mixed. Cut the chicken into 1.5” cubes.

This elegant recipe from Samin Nosrat's cookbook, Salt Fat Acid Heat, involves marinating a whole chicken in buttermilk and roasting it to perfection for a moist and juicy result.

Coat the 750g of chicken in the marinade. • Let it marinate for at least 2 hours (or overnight for best flavour). • Mix salt, pepper, Al Tahi spices, olive oil, and chilli paste in a bowl.