Butter Chicken
, Serves 3-4
Yoghurt-marinated chicken thigh simmered in a mild spiced tomato and cream sauce, served over rice.
| 120 g plain full-fat yoghurt | Marinate chicken, chill 3 hrs to overnight | Sear chicken in ghee, 3 min | Add sauce, simmer low 20 min | Serve over rice, garnish |
| 1 tbsp lemon juice | ||||
| 1 tsp turmeric powder | ||||
| 2 tsp garam masala | ||||
| 1/2 tsp chilli powder or cayenne pepper | ||||
| 1 tsp ground cumin | ||||
| 1 tbsp freshly grated ginger | ||||
| 2 cloves garlic, crushed | ||||
| 750 g chicken thigh fillets, cut into bite-size pieces | ||||
| 30 g ghee or butter (or 1 tbsp vegetable oil) | ||||
| 250 ml tomato passata | ||||
| 250 ml heavy cream | ||||
| 1 tbsp sugar | ||||
| 1 1/4 tsp salt | ||||
| Basmati rice, to serve | ||||
| Coriander/cilantro, optional |
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