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Marinate the diced chicken in a mix of spices, yoghurt, garlic, ginger, fresh coriander, lemon juice and salt. Let it sit overnight in the fridge or for a minimum of 1 hour at room temperature.
In a non-stick frying pan, heat oil or ghee over high heat. Pan-fry the chicken pieces in batches to avoid overcrowding, until nicely browned. Keep the browned chicken aside.
In the same pan, reduce to medium heat and melt remaining butter or ghee. Sweat the diced onions with a teaspoon of salt until translucent. Then, add minced ginger, garlic, the remaining spices, and any leftover marinade, cooking until fragrant for around 2 minutes.
Introduce chopped tomatoes to the pan, followed by double cream and mango chutney. Blend the sauce using an immersion blender for a smooth consistency. Add the cooked chicken and bring the mixture to a simmer. Let it cook for 10 minutes, seasoning with more salt as needed.
Serve the Mango Butter Chicken garnished with freshly chopped coriander. It pairs wonderfully with cucumber raita, naan bread, and basmati rice.