Butter Chicken

Ingredients

• Boneless chicken thighs, cubed 600 g
• Plain yogurt 100 g
• Tomato puree 400 g
• Heavy cream 150 ml
• Butter 60 g
• Garlic, minced 4 cloves
• Fresh ginger, grated 1 tbsp
• Garam masala 2 tsp
• Ground cumin 1 tsp
• Chili powder 1 tsp
• Sugar 1 tsp
• Salt to taste

Instructions

1. 1

   Marinate the chicken in the yogurt with half the garlic, ginger and a teaspoon of garam masala for 30 minutes.

2. 2

   Sear the chicken in a hot pan with a little butter until browned on all sides, then set aside.

3. 3

   Melt the remaining butter and gently fry the rest of the garlic and ginger with the cumin and chili powder.

4. 4

   Add the tomato puree and sugar, season with salt and simmer for 12 minutes until rich and thickened.

5. 5

   Stir in the cream and remaining garam masala, then return the chicken and simmer for 10 minutes until tender.

6. 6

   Finish with an extra knob of butter for gloss and serve with naan or basmati rice.