Sarah's Butter Chicken

Got some extra tomatoes you need to use up? Or want to try something different for dinner? Check out this butter chicken recipe that is easy and sure to please!

Ingredients
Marinade

• 1/2 cup plain yogurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (see note)
• 1/2 tsp (or to taste) chilli powder or cayenne pepper powder 
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated 
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp butter
• 1 cup tomato puree (alternatively you can toss in tomatoes and puree them with a hand blender as it cooks)
• 1 cup heavy cream
• 1 tbsp sugar
• 1 1/4 tsp salt

Instructions

• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the butter over high heat in a large frying pan. Take the chicken out of the Marinade, leaving the residual marinade on the pieces. Keep remaining marinade in the bowl.
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the marinade).
• Sauce: Add the tomato puree (or tomatoes), cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. 
• Serve over rice or with pitas

Note:
Garam Masala is a spice that you should be able to find at your local grocery store. Alternatively you can use curry powder as a 1:1 ratio for garam masala. Or 4 parts cumin to 1 part allspice.

Original recipe is from Recipe Tin Eats - https://www.recipetineats.com/butter-chicken/#recipe