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A rich Indian curry of tender chicken in a creamy tomato and butter sauce, warm with garam masala. Serve it with rice or naan. Serves 4.
Cut the 600 g chicken thighs into bite-size chunks and coat them in the 100 g yogurt with half the garlic and ginger and half the spices. Leave to marinate for at least 20-30 minutes while you make the sauce.
Fry the chopped onion in the oil and butter over medium heat for 6-8 minutes until soft and golden. Add the rest of the garlic and ginger, then the remaining spices, and cook for 1-2 minutes until fragrant.
Stir in the 400 g canned tomatoes and simmer for 10-12 minutes until the sauce thickens and turns deep red, then blend it until smooth.
Add the marinated chicken and simmer gently for 12-15 minutes, until cooked through and tender and the internal temperature reaches 74°C.
Stir in the 150 ml cream and a little more butter and warm through for 2-3 minutes. Scatter the chopped cilantro over the top and taste for salt.
