Butter Chicken
30 min + overnight marinadeServes 3–4
Tender chicken thighs marinated in yoghurt and spices, then simmered in a creamy tomato sauce.
| prepMarinate chicken overnight or up to 24 hours (minimum 3 hrs) | ||||
| 120 ml plain yoghurt (full fat) | Combine marinade & chicken, chill overnight | Heat ghee, cook chicken 3 min until white | Add sauce, simmer 20 min on low | Garnish with coriander, serve with rice |
| 1 tbsp lemon juice | ||||
| 1 tsp turmeric powder | ||||
| 2 tsp garam masala | ||||
| 1/2 tsp chilli powder or cayenne pepper powder | ||||
| 1 tsp ground cumin | ||||
| 1 tbsp ginger, freshly grated | ||||
| 2 cloves garlic, crushed | ||||
| 750 g chicken thigh fillets, cut into bite-size pieces | ||||
| 30 g ghee or butter (or 1 tbsp vegetable oil) | ||||
| 240 ml tomato passata | ||||
| 240 ml heavy cream | ||||
| 1 tbsp sugar | ||||
| 1 1/4 tsp salt | ||||
| Basmati rice | Cook rice | |||
| White rice | ||||
| Coriander/cilantro (optional) | ||||
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