Butter Chicken (marinate 24 hours)

• portions: 3

Ingrédients

**MARINADE**

1 k chicken thighs, cut into bite sized pieces

½ cup Chobani greek yoghurt, full fat

1 tbsp lemon juice

1 tsp tumeric powder

2 tsp garam masala

1 tsp ground cumin

½ t Kashmiri chilli powder

1 tbsp ginger, freshly grated

2 cloves garlic, crushed

**CURRY**

2 tbsp (30 g) ghee (see notes)

1 cup tomato passata (Aldi)

1 cup thickened cream

3 tbsp sugar

1 ¼ tsp pink salt

coriander to garnish

Instructions

Combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.

Place chicken in a bowl with marinade.

Cover and refrigerate overnight, or up to 24 hours.

Optional: Add smoke to chicken with smoking gun before covering.

Remove chicken from fridge and thread onto skewers.

Partly cook skewers on bbq to infuse with smoke flavour.

(Don’t cook all the way through)

In a **very large saucepan**, heat the tomato passata, sugar and salt.

Add chicken which has been removed from skewers.

Turn down to low and simmer for 20 minutes.

Stir through the cream.

Thicken if necessary with cornflour mixed with water.

Garnish with coriander leaves.

Serve with basmati rice.

Notes

If cooking on stove…

Heat the ghee over high heat in a large fry pan.

Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over. (Wont brown because of marinade)