Butter Chicken

Ingredients

• 900 g boneless skinless chicken thighs, cut into large chunks
• 4 garlic cloves, minced
• Basmati rice or warm naan bread, to serve
• 400 g tin chopped tomatoes
• 3 tbsp tomato purée
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 30 g fresh ginger, finely grated
• 1 large onion, finely chopped
• 150 g full-fat Greek yoghurt
• 150 ml double cream
• 1 tsp caster sugar
• 1 tsp salt
• 60 g unsalted butter
• 1 tbsp vegetable oil
• 1 tsp ground coriander
• Kachumber salad, to serve

Method

1. Combine the Greek yoghurt with half the garam masala, the chilli powder, half the turmeric, half the garlic, half the ginger, and a generous pinch of salt in a large bowl. Add the chicken pieces, toss well to coat, and leave to marinate for at least 20 minutes — or overnight in the fridge for deeper flavour.
2. Heat the oil in a large, wide heavy-based pan over a high heat. Shake the excess marinade from the chicken and sear in batches for 3–4 minutes per side until charred at the edges. You're building colour here, not cooking through. Remove and set aside.
3. Reduce the heat to medium and add the butter to the same pan. Once foaming, add the onion with a good pinch of salt and cook for 8 minutes, stirring regularly, until deep golden and softened.
4. Add the remaining garlic, ginger, and all the remaining dry spices. Stir constantly for 90 seconds until the mixture smells incredibly fragrant and starts to stick slightly to the base of the pan.
5. Pour in the chopped tomatoes and tomato purée, scraping up any spiced bits from the bottom. Season, add the sugar, and simmer on a medium heat for 10 minutes until the sauce thickens and turns a deep brick-red colour.
6. Return the seared chicken to the pan, stir through, cover with a lid, and cook on a gentle simmer for 18–20 minutes until the chicken is completely cooked through and the sauce has clung to every piece.
7. Stir in the double cream, taste for seasoning, and simmer uncovered for a final 3–4 minutes until glossy and rich. Serve over basmati rice with warm naan alongside, scattered with fresh coriander and a squeeze of lemon at the table.