The 2023/24 Premier League season is under way and you can follow every game and every goal right here with The Independent. This year sees Manchester City try to defend their crown and claim a historic fourth title in succession. Pep Guardiola’s all-conquering City, who also won the Champions League and FA Cup last season, will have to see off Arsenal, Chelsea, Manchester United, Liverpool and the rest to claim an unprecedented sixth league title in seven years. Meanwhile Luton Town are making their first appearance in the Premier League, having risen from non-league in an incredible decade of progress. They followed Championship winners Burnley and second-placed Sheffield United in earning promotion to the top flight. Follow the latest action from the Premier League below.

By Sudarshan Varadhan SINGAPORE (Reuters) -Oil prices were set to register their third consecutive weekly gain for the first time

Lewis Hamilton’s representative touched base with Red Bull about the prospect of the seven-time F1 world champion partnering Max Verstappen – while the Brit also reportedly held talks with Ferrari. Hamilton, who has won six of his seven world titles at Mercedes, signed a new two-year contract with the Silver Arrows in September in a deal that will take him to the end of the 2025 season. Yet the 38-year-old, amid nearly two years without a race victory, put out feelers about leaving Toto Wolff’s team earlier this year – as revealed by Red Bull boss Christian Horner. “We have had several conversations over the years about Lewis joining,” Horner told the Daily Mail. “They have reached out a few times. Most recently, earlier in the year, there was an inquiry about whether there would be any interest. “He met John Elkann [Ferrari chairman] too. I think there were serious talks. It was around Monaco [in May]. There were definitely conversations, perhaps with Vasseur [Ferrari team principal] too. But certainly with Elkann. “But I can’t see Max and Lewis working out together. The dynamic wouldn’t be right. We are 100% happy with what we have.” The report adds that Hamilton’s representative is likely to be either his New York-based manager Penni Thow or his father Anthony. Hamilton was heavily linked with Ferrari earlier in the season but put all speculation to bed when he penned a new £50m-a-year extension with Mercedes, a rise of approximately £10m. Hamilton’s team-mate George Russell also signed a new deal until the end of 2025. “We have never been hungrier to win,” Hamilton said, after the contract was confirmed in August. “We have learnt from every success but also every setback. “We dream every day of being the best and we have dedicated the past decade together to achieving that goal.” Hamilton has not won since December 2021, in Saudi Arabia. A week later, he lost the 2021 world championship to Verstappen on the final lap in controversial circumstances in Abu Dhabi. Mercedes have just won one race since, with George Russell’s first F1 victory in Brazil last year, while Hamilton has had 15 podiums since 2021 without a victory. Read More Guenther Steiner to produce new hit ‘workplace comedy’ show F1 Juniors broadcast an admirable idea – but all kids want to be is grown up Mick Schumacher returns to racing with Alpine in 2024 Lando Norris posts update from hospital after Las Vegas crash Las Vegas Grand Prix dazzles on debut with usual dose of Max Verstappen reality Lando Norris explained issues with Las Vegas circuit before crashing at Grand Prix

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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