Heat 2 tablespoons of butter in a large fry-pan over a medium-high heat. Add the garlic and onion and cook until soft and fragrant.

Add the chicken and cook until the meat starts to brown slightly.

Add the garam masala, ginger powder, chilli powder, turmeric, curry powder, salt and pepper. Stir for a minute until the spices are distributed evenly with the chicken.

Add the tomato paste and coconut milk. When the mixture begins to bubble, turn down to a medium-low heat and let simmer for 15-20 minutes, stirring occasionally until the sauce thickens.

Remove from the heat and stir through the remaining 2 tablespoons of butter.

Serve hot with rice, lime and coriander.