Butter Chicken

Ingredients

• For the Chicken Marinade:
• boneless, skinless chicken thighs, cut into bite-sized pieces 750g
• plain yogurt 150ml
• garlic, grated 2 cloves
• ginger, grated 1 inch piece
• lemon juice 1 tbsp
• garam masala 1 tsp
• turmeric powder 1/2 tsp
• salt 1/2 tsp
• For the Sauce:
• vegetable oil or ghee 2 tbsp
• butter 50g
• onion, finely chopped 1 medium
• garlic, minced 3 cloves
• ginger, minced 1 inch piece
• ground cumin 1 tsp
• ground coriander 1 tsp
• paprika 1 tsp
• chilli powder (optional, to taste) 1/4 tsp
• garam masala 1 tsp
• x 400g can chopped tomatoes 1
• double cream 150ml
• sugar 1 tsp
• salt to taste
• fresh coriander, chopped (for garnish) small bunch

Method

1. In a bowl, combine the chicken pieces with all the marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes, or preferably for a few hours.
2. Heat the oil and 25g of the butter in a large, deep frying pan or pot over medium-high heat. Add the marinated chicken in batches, searing for 2-3 minutes per side until browned. Remove the chicken and set aside.
3. Add the remaining 25g butter to the same pan. Reduce heat to medium and add the chopped onion. Cook for 5-7 minutes until softened and lightly golden.
4. Add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the ground cumin, coriander, paprika, chilli powder (if using), and 1 tsp garam masala, cooking for 30 seconds more.
5. Pour in the chopped tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Return the seared chicken to the pan along with any accumulated juices. Stir well to coat the chicken in the sauce.
7. Pour in the double cream and add the sugar and salt to taste. Stir gently to combine. Simmer gently for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has a rich, creamy consistency.
8. Garnish with fresh chopped coriander before serving. Serve hot with basmati rice or naan bread.