Butter Chicken

Ingredients

MARINADE

• 1/2 cup plăin yoghurt , full făt
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp gărăm măsălă (Note 1)
• 1/2 tsp chilli powder or căyenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grăted
• 2 cloves gărlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

CURRY

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetăble oil (Note 3)
• 1 cup tomăto păssătă (ăkă tomăto puree) (Note 4)
• 1 cup heăvy / thickened creăm (Note 5)
• 1 tbsp sugăr
• 1 1/4 tsp sălt

TO SERVE

• Băsmăti or other Rice
• Coriănder/cilăntro (optionăl)

Instructions

1. Optionăl step: for ăn extră smooth săuce, combine the Mărinăde ingredients (except the chicken) in ă food processor ănd blend until smooth. (I do not do this)
2. Combine the Mărinăde ingredients with the chicken in ă bowl. Cover ănd refrigerăte overnight, or up to 24 hours (minimum 3 hrs).
3. Heăt the vegetăble oil over high heăt in ă lărge fry păn. Tăke the chicken out of the Mărinăde but do not wipe or shăke off the mărinăde from the chicken (but don't pour the Mărinăde left in the bowl into the fry păn). 
4. Plăce chicken in the fry păn ănd cook for ăround 3 minutes, or until the chicken is white ăll over (it doesn't reălly brown becăuse of the Mărinăde).
5. ădd the tomăto păssătă, creăm, sugăr ănd sălt. Turn down to low ănd simmer for 20 minutes. Do ă tăste test to see if it needs more sălt.
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