Butter Chicken

• 900 gboneless skinless chicken thighs, cut into large chunks
• 4garlic cloves, minced
• 400 gtin chopped tomatoes
• 3 tbsptomato purée
• 2 tspgaram masala
• 1 tspground cumin
• 1 tspground turmeric
• 1 tspsmoked paprika
• 1 tspchilli powder
• 30 gfresh ginger, finely grated
• 1large onion, finely chopped
• 150 gfull-fat Greek yoghurt
• 150 mldouble cream
• 1 tspcaster sugar
• 1 tspsalt
• 60 gunsalted butter
• 1 tbspvegetable oil
• 1 tspground coriander
• 1lemon, zest and juice
• 900 gcooked basmati rice or 6 warm naan breads (optional)
• 300 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)

Method

1. 1Combine 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. 2Heat the oil in a large, wide heavy-based pan over a high heat. Shake excess marinade from the chicken and sear in three batches for 3–4 minutes per side until charred at the edges. Set each batch aside; it will finish cooking in the sauce.
3. 3Reduce 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. 4Add 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. 5Pour 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. 6Return 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. 7Stir in the double cream and lemon zest, then simmer uncovered for 3–4 minutes until glossy. Check the thickest chicken piece reaches 75°C for 30 seconds. Add lemon juice to taste and adjust the seasoning. Serve with the optional rice or naan and kachumber if using.

Per serving

kcal

482

protein

34.8g

fibre

3.4g

carbs

15.7g

fat

30.8g