Butter Chicken

Marinade

• ½ cup plain yoghurt, full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• ½ tsp chili powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp fresh grated ginger
• 2 garlic cloves, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 1 tbsp vegetable oil or ghee (Note 3)
• 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
• 1 tbsp sugar
• 1¼ tsp salt
• 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)

To serve

• Rice
• Coriander/cilantro (optional)

1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).