Butter Chicken

Marinade:

1/2 cup plain yoghurt 

1 tbsp lemon juice

1 tsp tumeric powder

2 tsp garam masala 

1 tsp cayenne

1 tsp ground cumin

1 tsp ground ginger

2 cloves garlic, crushed

750 g chicken thigh fillets,

 cut into bite size pieces

Sauce:

2 tbsp ghee or butter

1 cup tomato puree

1 cup heavy cream

1 tbsp sugar

1 -1/2 tsp salt

Marinade: Combine the Marinade ingredients with the chicken in 

a bowl. Cover and refrigerate overnight, or up to 24 hours (min

imum 3 hrs). Cook chicken: Heat the ghee over high heat in a large 

fry pan. Take the chicken out of the Marinade and place in the fry 

pan and cook for around 3 minutes, or until the chicken is cooked.

Sauce: Add the tomato passata, cream, sugar and salt. Turn down to 

low and simmer for 20 minutes. Garnish with cilantro  if using. 

Serve with basmati rice and naan.