Cut chicken breasts into 1 1/2 inch chunks.

Mix the chicken with the ginger and yogurt.

Cover and leave to marinate for 3-4 hours (or in the fridge overnight).

Put the chopped onion, red chilies, and garlic into a food processor. Pulse into a smooth paste. If the mix is too dry, add a little water.

In a large cast iron pot, heat 4 tablespoons of butter over medium heat and fry the sliced onions until they are golden brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan. Add the remaining 2 tablespoons of butter to the pan over medium heat. When hot, add the ground coriander, garam masala, and turmeric stirring rapidly for about 1 minute.

Add the chicken along with the marinade. Stir fry for about 10 minutes.

Add the liquidized spices and continue to stir fry for about 8 minutes.

Add the water and slice the creamed coconut into the pan. Bring to a boil stirring until the coconut is dissolved.

Add the fried onions and salt. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes). Garnish with cilantro.

Serve with basmati rice.