Butter Chicken (Murgh Makhani)

Method

Tap a step when it's done.

1. 1Mix the chicken with the yogurt, lemon juice, half the ginger and garlic, 1 tsp garam masala, 1 tsp chilli powder, the turmeric and 1 tsp salt. Refrigerate for at least 30 minutes, or up to 4 hours.
2. 2Heat the oil in a large frying pan over high heat and add the chicken in a single layer. Sear for 3-4 minutes per side until browned in patches, then transfer to a plate; it doesn't need to be cooked through yet.
3. 3Lower the heat to medium and melt half the butter in the same pan. Add the onion and cook for 6-7 minutes, until soft and lightly golden.
4. 4Add the remaining ginger, garlic and chilli powder and stir for 1 minute. Then add the passata, sugar, water and remaining salt.
5. 5Simmer the sauce over medium-low heat for 15 minutes, until thickened and deep red. For a silky sauce, blend it smooth with a stick blender at this point.
6. 6Return the chicken and any juices to the pan, cover and simmer for 10 minutes. When you cut the thickest piece, there should be no pink inside.
7. 7Stir in the cream, the remaining butter and garam masala, and crumble the kasuri methi between your palms over the top. Heat gently for 2-3 minutes without boiling and serve with rice or naan.