Butter Chicken (Murgh Makhani)

• 200 g Yogurt
• 4 cloves Garlic
• 25 g Ginger root
• 2 tsp Garam masala
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Ground Kashmiri chili
• 2 tsp Fine sea salt
• 700 g Chicken thighs, boneless, skinless
• 2 tbsp Sunflower oil
• 60 g Unsalted butter
• 400 g Canned chopped tomatoes
• 150 ml Double cream

1. In a mixing bowl, stir together the yogurt, half the garlic, half the ginger, garam masala, ground cumin, ground coriander, ground Kashmiri chili, and 1 tsp of the fine sea salt. Add the chicken thighs and turn to coat well. Cover and chill for 45 minutes.
2. Heat the sunflower oil in a large frying pan over medium-high heat. Add the chicken (letting excess marinade drip back into the bowl) and cook for 6 to 8 minutes, turning, until lightly browned; it does not need to be cooked through. Transfer the chicken to a plate.
3. Reduce the heat to medium and add the unsalted butter to the same pan. Stir in the remaining garlic and ginger and cook for 30 to 60 seconds until fragrant. Add the canned chopped tomatoes and the remaining 1 tsp fine sea salt, then simmer for 10 minutes until slightly thickened.
4. Blend the sauce until smooth, then return it to the pan over low heat. Add the chicken and any resting juices, and simmer gently for 12 to 15 minutes until the chicken is tender and cooked through. Keep the heat low so the sauce stays silky.
5. Stir in the double cream and warm for 2 to 3 minutes without boiling. Taste and adjust with a pinch more fine sea salt if needed. Serve hot.

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