Butter Chicken

1 hr 15 min + marinating6 servings

Tender chicken thighs in a creamy tomato and spiced yogurt sauce, finished with butter and cream.

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prepMarinate chicken in yogurt mixture for up to 1 day before cooking.
360 ml full-fat Greek yogurt	Whisk yogurt, lemon, turmeric, cumin & garam masala; coat chicken			Add chicken with marinade & stock; simmer 30 min	Stir in cream & tomato paste; simmer 10–15 min	Add almonds if using; cook 5 min	Garnish with cilantro & serve
30 ml lemon juice
11 g ground turmeric
12 g ground cumin
6 g garam masala
1.4 kg chicken thighs, on the bone
115 g unsalted butter	Melt butter in oil, cook onions until translucent	Add garlic, ginger & cumin seeds; cook until onions brown	Add cinnamon, tomatoes, chiles & salt; cook 10 min
20 ml neutral oil
2 medium yellow onions, peeled and diced
4 cloves garlic, peeled and minced
30 g fresh ginger, peeled and grated
10 g cumin seeds
1 cinnamon stick
2 medium tomatoes, diced
2 red chiles, seeded and diced
Kosher salt to taste
160 ml chicken stock
360 ml cream
8 g tomato paste
20 g ground almonds (optional)
1/2 bunch cilantro leaves, stems removed

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