Butter Chicken

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size
  pieces

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note
  3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt

• Basmati or other Rice
• Coriander/cilantro (optional)

1. Optional blitz: for an extra smooth sauce, combine the
   Marinade ingredients (except the chicken) in a food processor and blend until
   smooth. (I do not do this)
2. Marinade: Combine the Marinade ingredients with the chicken
   in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: 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. Sauce: Add the tomato passata, cream, sugar and salt. 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.
7. The Butter Chicken is pictured with my very easy No Yeast
   Flatbread and no-fry papadums (Note 5).

This Recipe adapted from >>>> Click Here