Butter Chicken

Yoghurt-marinated chicken in a silky, mildly spiced tomato and butter sauce. Best with naan for scooping.

Ingredients

• 700 g chicken thighs, boneless and cubed
• 150 g plain yoghurt
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 40 g butter
• 1 onion, finely chopped
• 400 g tomato passata
• 150 ml double cream
• 1 tsp sugar

Method

1. Mix the chicken with the yoghurt, half the spices, half the garlic and ginger and a pinch of salt. Marinate for at least 30 minutes.
2. Melt the butter and cook the onion for 8 minutes until soft. Add the rest of the garlic, ginger and spices for 1 minute.
3. Add the passata and sugar and simmer for 10 minutes. Add the chicken with its marinade and cook for 15 minutes until tender.
4. Stir in the cream, simmer for 3 minutes and taste for salt. Serve with rice or naan.