Butter Chicken

• 700g boneless chicken thighs, in bite-sized pieces
• 150g plain yoghurt
• 1 tbsp lemon juice
• 1 tbsp ginger garlic paste
• 1 tsp each garam masala, Kashmiri chilli powder and turmeric
• 1 tsp salt

• 4 tbsp butter
• 1 tbsp neutral oil
• 1 onion, finely chopped
• 4 garlic cloves and a thumb of ginger, grated
• 1 tsp each garam masala, ground cumin and Kashmiri chilli powder
• 400g tomato passata
• 200ml double cream
• 1 tsp sugar
• 1 tbsp dried fenugreek leaves (kasuri methi)
• A handful of coriander, to serve

Mix the chicken with everything from the marinade, cover and chill. Longer is better, up to overnight.

Sear in the oil over high heat, in batches, until charred in spots. It finishes cooking in the sauce, then set it aside.

Melt 2 tbsp of the butter in the same pan over medium heat and cook the onion until soft and golden.

Stir in the garlic, ginger and sauce spices until fragrant. Don't let them burn.

Add the passata, sugar and a splash of water. Simmer, stirring now and then, until thick and darker.

Blend until smooth for a restaurant-style sauce, or leave it rustic.

Stir in the cream, return the chicken and its juices, and simmer gently until cooked through.

Stir in the rest of the butter and the fenugreek, crushed between your palms. Season, scatter with coriander and serve.