First off, heat the butter in a non-stick saucepan and brown the chicken, adding spices to the chicken as you go. If you want, you can add 10 ml olive oil to the butter; this prevents the butter from browning (or burning).
Remove the chicken from the pan, add the water to deglaze, and keep on the heat while whisking all the buttery spicy goodness from the bottom of the pan to create the base of your sauce.
Add the lemon juice and zest; then add the yogurt and mix through until heated and incorporated. Don’t overheat, just keep it on the stove until the yogurt has heated up nicely, and add more seasoning and the herbs.
Remove from the heat; add the chicken pieces and mix.
Serve with linguine pasta or cauliflower mash. Add extra lemon zest for garnish. Serves four.