Way better than take away butter chicken.

Info

Ingredients

Marinade

• 2 kg chicken (preferably thigh)
• 1 cup greek yoghurt
• 3 tbsp garlic minced
• 2 tbsp ginger minced
• 4 tsp garam masala
• 2 tsp tumeric
• 2 tsp cumin
• 2 tsp chilli flakes
• 2 tsp salt

Sauce

• 2 tbsp ghee
• 2 large onion
• 3 tbsp garlic minced
• 2 tbsp ginger minced
• 3 tsp cumin
• 3 tsp garam masala
• 2 tsp corriander (ground)
• 2 tsp chilli flakes
• 1 tsp fenugreek
• 2 tins tomatoes (~400g each)
• 3 tsp salt
• 1 cup heavy cream
• 200 g butter
• 6 tbsp sugar
• 500 - 1000 mL chicken stock

Directions

1. Cut up the chicken and marinade it (ideally overnight).
2. Fry the pieces on high heat to brown the exterior but not cook all the way.
3. Reserve the chicken.
4. Dice onions and saute in ghee.
5. When onions are nearly done add garlic and ginger and saute until fragrant.
6. Add the dry spices and briefly saute until fragrant.
7. Add chicken stock in small batches and reduce to desired looseness (probably at least half) while stirring to avoid scorching.
8. Add tomatoes.
9. Add heavy cream and butter.
10. Blend to desired smoothness with immersion blender.
11. Add the chicken to the sauce and complete cooking.
12. Season and add the sugar to taste.