Butter Chicken
, Serves 3-4
Yoghurt-marinated chicken thighs simmered in a creamy, mildly spiced tomato sauce, served over basmati rice.
| 120 ml full-fat plain yoghurt | Mix marinade with chicken | Marinate 3 hrs to overnight | Fry in ghee 3 min until white | 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 or cayenne powder | |||||
| 1 tsp ground cumin | |||||
| 1 tbsp fresh grated ginger | |||||
| 2 cloves garlic, crushed | |||||
| 750 g chicken thigh fillets, bite-size pieces | |||||
| 30 g ghee or butter (or 1 tbsp oil) | |||||
| 240 ml tomato passata | |||||
| 240 ml heavy cream | |||||
| 1 tbsp sugar | |||||
| 1 1/4 tsp salt | |||||
| Basmati rice, for serving | |||||
| Coriander/cilantro (optional) |
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