Butter Chicken
Steps
- Mix ½ cup of full-fat plain yogurt, 1 tablespoon of lemon juice, 1 teaspoon of turmeric, 2 teaspoons of garam masala, ½ teaspoon of cayenne pepper, 1 teaspoon of ground cumin, 1 tablespoon of grated ginger, and 2 crushed garlic cloves.
- Cut 750g of boneless chicken thighs into bite-sized pieces. Mix with the marinade, cover and refrigerate for at least 3 hours.
- Heat 30g of ghee in a large frying pan over high heat. Lift out the chicken, leaving its coating on. Cook for 3 minutes, turning.
- Add 1 cup of tomato passata, 1 cup of heavy cream, 1 tablespoon of sugar, 1¼ teaspoons of salt and the remaining marinade.
- Simmer gently for 20 minutes, stirring, until the chicken reaches 165°F / 74°C and the sauce thickens.