Butter Chicken in Spiced Tomato Cream Sauce

What you need

• 700 g (1.5 lb) boneless skinless chicken thighs
• 120 g (1/2 cup) plain full-fat yogurt
• 1 tbsp lemon juice
• 5 cloves garlic, finely grated, divided
• 4 cm (1 1/2 in) fresh ginger, finely grated, divided
• 2 tsp Kashmiri chili powder, divided
• 2 tsp garam masala, divided
• 1 1/2 tsp salt, divided, plus more to taste
• 2 tbsp vegetable oil
• 60 g (4 tbsp) unsalted butter, divided
• 1 medium onion, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400 g (14 oz) tomato puree, passata
• 1 tsp granulated sugar
• 120 ml (1/2 cup) heavy cream
• 1 tbsp dried fenugreek leaves, kasuri methi
• cilantro, chopped, for serving

Method

Restated from the original video

1. 1

   Cut the chicken into 4 cm (1 1/2 in) pieces.

2. 2

   In a bowl, mix the yogurt, lemon juice, half the garlic and ginger, 1 tsp of the chili powder, 1 tsp of the garam masala and 1 tsp of the salt.

3. 3

   Add the chicken, turn to coat, cover and refrigerate for at least 1 hour or up to overnight.

4. 4

   Heat the oil in a large frying pan over high heat. Shake the excess marinade off the chicken and sear it in batches until charred in spots, 2-3 min per side. Set it aside; it finishes cooking in the sauce.

5. 5

   Lower the heat to medium, melt half the butter in the same pan and cook the onion until soft and golden, 8-10 min.

6. 6

   Add the remaining garlic and ginger and cook for 1 min.

7. 7

   Stir in the remaining chili powder with the coriander and cumin and cook for 30 seconds.

8. 8

   Pour in the tomato puree and 120 ml (1/2 cup) water, add the sugar and the remaining 1/2 tsp salt. Simmer, stirring often, until thick and the butter beads on the surface, 12-15 min.

9. 9

   For a silky sauce, blend it smooth with a stick blender.

10. 10

    Return the chicken and its juices and simmer gently until it reaches 74 °C (165 °F) inside, 8-10 min.

11. 11

    Stir in the cream and the remaining butter, crumble the fenugreek leaves over the pan and add the remaining garam masala. Heat for 2 min without letting it boil hard.

12. 12

    Taste for salt and scatter with cilantro before serving.

Imported from sainsburysmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.