Butter Chicken
, Serves 3-4
Yoghurt-marinated chicken thigh seared, then simmered in a mild tomato and cream sauce.
| 120 g plain yoghurt, full fat | Mix marinade, coat chicken | Marinate 3 hrs to 24 hrs, chilled | Sear chicken in ghee 3 min, high heat | Add sauce; simmer 20 min, low heat | Garnish, serve with rice |
| 1 tbsp lemon juice | |||||
| 1 tsp turmeric powder | |||||
| 2 tsp garam masala (Note 1) | |||||
| 1/2 tsp chilli powder or cayenne pepper (Note 2) | |||||
| 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, Note 3) | |||||
| 250 ml tomato passata (Note 4) | |||||
| 250 ml heavy cream (Note 5) | |||||
| 1 tbsp sugar | |||||
| 1 1/4 tsp salt | |||||
| Coriander/cilantro leaves (optional) | |||||
| Basmati rice, to serve |
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