Creamy Butter Chicken

Butter chicken (murgh makhani) is one of India's greatest exports. This version skips the tandoor but achieves deeply flavored, tender chicken through a simple yogurt marinade and a rich, aromatic tomato-cream sauce.

Ingredients

• 700g boneless chicken thighs
• For marinade: 150g yogurt, 1 tbsp lemon juice, 1 tsp turmeric, 1 tsp garam masala, 1 tsp cumin, 1 tsp chili powder, salt
• For sauce: 2 tbsp butter, 1 onion (diced), 4 garlic cloves (minced), 1 tbsp grated ginger
• 400g crushed tomatoes
• 150ml heavy cream
• 1 tsp sugar
• Salt to taste
• Fresh cilantro to serve

Instructions

1. Mix marinade ingredients and coat chicken. Marinate at least 30 minutes (overnight is better).
2. Grill or pan-fry marinated chicken until charred in spots and cooked through. Set aside and cut into chunks.
3. Melt butter in a large pan over medium heat. Cook onion until soft and golden, about 8 minutes.
4. Add garlic and ginger, cook 2 minutes until fragrant.
5. Add crushed tomatoes and simmer 10 minutes until thickened. Season with salt.
6. Blend sauce until smooth (optional but recommended).
7. Return to pan, add cream and sugar. Stir in chicken pieces and simmer 5 minutes.
8. Serve with basmati rice and naan. Garnish with fresh cilantro.