Butter chicken

Name: Butter chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 700 g Chicken thighs, cut into bite-sized pieces; 120 g Natural yoghurt; 8 g Garam masala; 8 g Paprika; 5 g Ground cumin; 3 g Ground turmeric; 2 g Chilli powder, leave out for littler tummies; 0.5 Garlic, crushed; 20 g Fresh ginger, grated; 1 Lemons, juiced; 15 ml Vegetable oil; 50 g Butter; 1 Onions, roughly chopped; 30 g Tomato purée; 400 g Passata; 10 g Caster sugar; 100 ml Double cream; 5 g Salt; 300 g Basmati rice; 10 g Fresh coriander

Tender chicken thighs in a smooth, rich, tomatoey sauce. Blended until silky, so no lumps of onion to spot.

Ingredients

700 g Chicken thighs, cut into bite-sized pieces
120 g Natural yoghurt
8 g Garam masala
8 g Paprika
5 g Ground cumin
3 g Ground turmeric
2 g Chilli powder, leave out for littler tummies
0.5 Garlic, crushed
20 g Fresh ginger, grated
1 Lemons, juiced
15 ml Vegetable oil
50 g Butter
1 Onions, roughly chopped
30 g Tomato purée
400 g Passata
10 g Caster sugar
100 ml Double cream
5 g Salt
300 g Basmati rice
10 g Fresh coriander

Method

Mix the marinade ingredients together, stir in the chicken, cover and leave in the fridge.
Fry the chicken in the oil in batches over a high heat until browned. It does not need to be cooked through yet. Set it aside.
In the same pan melt the butter and soften the onion for 8 minutes. Stir in the tomato purée for a minute.
Add the passata, sugar and salt and simmer gently with the lid off. Then blitz the sauce smooth with a stick blender.
Return the chicken to the pan with any juices and simmer until cooked through, then stir in the cream.
Boil the rice in salted water, drain and leave it covered.
Scatter with coriander and serve over the rice.