Butter Chicken

Ingredients:

• 10 boneless, skinless chicken thighs, cut into small cubes
• 3 tbsp Greek yoghurt
• Juice of ½ lemon
• 4 cloves garlic, grated
• 1-inch knob of ginger, grated
• ½ tbsp neutral oil
• Salt, cumin, chili powder, turmeric, garam masala (to taste)

Instructions:

1. In a large mixing bowl, combine chicken with all marinade ingredients.
2. Cover and refrigerate overnight or for at least 1 hour.
3. Heat a large pan over medium-high heat and sear chicken in batches, 4 mins per side, without overcrowding.
4. Chicken will be mostly cooked; remove and set aside in a separate bowl.

Ingredients:

• 1 onion, finely chopped
• 3–4 cloves garlic, grated
• 1-inch knob of ginger, grated
• Same seasonings as chicken marinade (to taste)
• ~350 ml tomato sauce or puree
• 1 cup 3.25% milk
• 1 tbsp cold butter
• Stock or water for deglazing

Instructions:

1. Using the same pan, sauté chopped onion on medium heat and deglaze with a splash of stock/water.
2. After 2 mins or once liquid evaporates, add garlic and ginger and sauté 1–2 mins.
3. Season with the same spices used in the chicken marinade.
4. Add tomato sauce/puree and stir for 3–5 mins.
5. Turn off heat and blend the mixture until smooth; return to pan on medium-low.
6. Add chicken, stir 1–2 mins, then pour in milk and mix.
7. Cover, simmer on low for 10 mins to finish cooking chicken.
8. Remove lid, turn off heat, and stir in 1 tbsp cold butter.