Butter Chicken Chops with Butter Masala Sauce

6 bone-in chicken thigh chops (skinless), cut by your butcher 1 jar Gymkhana Fine Foods Tandoori Marinade 1 jar Gymkhana Fine Foods Butter Masala Sauce Fresh coriander, finely chopped Saffron rice or warm naan, to serve

Coat the chicken chops generously with the Tandoori Marinade and leave to marinate for at least 30 minutes at room temperature. Heat a grill or barbecue to high. Grill the chicken for 12–14 minutes, turning occasionally, until cooked through and deeply charred on the outside. Pour the Butter Masala Sauce into a wide pan. Swirl a little water in the empty jar to capture every last bit of sauce and add it to the pan. Bring to a gentle boil. Add the grilled chicken chops to the sauce and simmer for 3–4 minutes, spooning the sauce over the meat so it absorbs the flavour while retaining its smoky char. Spoon the butter masala sauce onto warm plates and arrange the chicken chops upright, bones standing proud. Finish with chopped coriander and serve with warm naan or saffron rice.