Name: Butter Chicken
Total time: 35 min
Cuisine: Indian
Ingredients: 1/2 cup Plain yogurt, full fat; 1 tbsp Lemon juice; 1 tsp Turmeric powder; 2 tsp Garam masala; 1/2 tsp Chili powder, or cayenne pepper powder; 1 tsp Ground cumin; 1 tbsp Ginger, freshly grated; 2 clove Garlic, crushed; 1 1/2 lb Chicken thigh fillets, cut into bite-size pieces; 2 tbsp Ghee, or butter, or 1 tbsp vegetable oil; 1 cup Tomato passata, tomato puree; 1 cup Heavy cream, or thickened cream; 1 tbsp Sugar; 1 1/4 tsp Salt; Basmati rice, for serving; Cilantro, optional, for garnish

Method

6 steps. Tap one to mark it done.

If you want a particularly smooth sauce, you can optionally put all marinade ingredients other than the chicken into a food processor and process until smooth.
Stir the chicken and the marinade ingredients together inside a bowl. Cover the dish and place it in the refrigerator for at least 3 hours, overnight, or up to 24 hours.
Set a large frying pan over high heat and warm the ghee, butter, or vegetable oil. Lift the chicken pieces out of the bowl, ensuring they remain coated in the mixture while leaving any pooling liquid behind.
Transfer the chicken to the hot pan and cook for approximately 3 minutes, until the chicken becomes completely white throughout its exterior. It will not brown very much because of the marinade.
Pour the tomato passata, heavy cream, sugar, salt, and any remaining marinade from the bowl into the pan. Lower the heat to low and simmer for 20 minutes. Taste the sauce and adjust with more salt if you prefer.
Top with cilantro leaves if you wish, and serve hot over cooked basmati rice.