Butter Chicken

• 1 tsp tumeric
• 2 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tbsp ginger
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/2 cup plain yoghurt

Make a marinade in a bowl with tumeric, garam masala, cayenne pepper, ground cumin, ginger, garlic, lemon juice, plain yoghurt.

• 750 g chicken thigh

Mix diced chicken thigh in the marinade and cover and refrigerate for at least 3 hrs.

• 2 tbsp butter

Melt butter over high heat in a large fry pan and add chicken and cook for about 3 minutes.

• 1 cup tomato passata
• 1 cup thickened cream
• 1 tbsp sugar
• 1 1/4 tsp salt

Add tomato passata, thickened cream, sugar and salt and any remaining marinade left in the bowl.

Turn down to low heat and simmer for 20 minutes.