Easy Butter Chicken

Ingredients

• 700g Boneless skinless chicken thighs, cut into 3cm pieces
• 1/3 cup (90g) Plain yoghurt
• 1 tbsp plus 1 tsp Garam masala, divided
• 1 tsp Salt, divided
• 40g Butter
• 1 Onion, finely diced
• 3 cloves Garlic, finely chopped
• 1 tbsp Fresh ginger, grated
• 1 x 400g tin Crushed tomatoes
• 1/2 cup (125ml) Thickened cream
• 1 tsp Sugar
• 250g Basmati rice, to serve

You’ll need: Large frying pan or saucepan, Medium saucepan

Method

1. 1

   Mix the chicken with the yoghurt, 1 tbsp of the garam masala and 1/2 tsp of the salt. Leave for at least 15 minutes (or up to 8 hours in the fridge).

2. 2

   Cook the rice according to the packet instructions.

3. 3

   Melt the butter in a large frying pan or saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, ginger and remaining 1 tsp garam masala and cook for 1 minute.

4. 4

   Add the tomatoes, sugar and remaining 1/2 tsp salt and simmer for 5 minutes.

5. 5

   Add the chicken with its marinade. Simmer gently for 10–12 minutes, stirring now and then, until the chicken is cooked through. Cut a piece in half to check it is white with no pink.

6. 6

   Stir in the cream and heat gently for 2 minutes without boiling. Taste, add a pinch more salt if needed, and serve with the rice.