Easy Butter Chicken

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric 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

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
• 1 cup tomato passata
• 1 cup heavy / thickened cream
• 1 tbsp sugar
• 1 1/4 tsp salt

Instructions

1. Optionally combine the Marinade ingredients in a food processor and blend until smooth.
2. Marinade the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
5. Combine tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.