Butter Chicken

Cut the chicken thighs into pieces of about 4 cm and put them in a bowl. Grate 15 g of the ginger and crush 3 cloves of the garlic. Add them with the yoghurt, lemon juice, paprika, cumin, one teaspoon of the garam masala, the oil and a generous pinch of salt. Mix until every piece is coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours. Longer than that and the yoghurt turns the meat mushy.

• chicken700 g
• yoghurt150 g
• lemon juice1 tbsp
• ginger15 g
• garlic3 cloves
• paprika2 tsp
• cumin1 tsp
• garam masala1 tsp
• vegetable oil1 tbsp
• saltto taste

Heat the oven grill to 240 °C and line a tray with foil. Lift the chicken out of the marinade, shaking off the excess, and spread it in a single layer. Grill it close to the element for 12–15 minutes, turning once, until the edges are charred in places and the pieces are cooked through. Clear juices and a thermometer reading of 74 °C in the thickest piece confirm it. It finishes cooking later in the sauce, so do not dry it out.

• chicken700 g

Melt 25 g of the butter in a wide pan over medium heat. Add the remaining grated ginger, the remaining crushed garlic and the whole chilli. Cook for 1 minute. Add the chopped tomatoes, the tomato paste, the water and a pinch of salt. Simmer for 22–28 minutes, stirring now and then, until the tomatoes have collapsed and the sauce has thickened. Remove the chilli, then blend the sauce with a stick blender until completely smooth.

• butter25 g
• ginger15 g
• garlic3 cloves
• chilli1
• tomato800 g
• tomato paste1 tbsp
• water100 mL
• saltto taste

Return the sauce to a low heat. Stir in the remaining 25 g of butter, the cream, the second teaspoon of garam masala and the sugar. Crush the dried fenugreek leaves between your palms and add them. Add the grilled chicken with any juices from the tray. Simmer gently for 8–10 minutes, without boiling hard, until the sauce coats the back of a spoon and glistens. Taste and adjust the salt. The sauce should be mild, rich and tangy.

• chicken700 g
• butter25 g
• cream150 mL
• garam masala1 tsp
• fenugreek1 tsp
• sugar1 tsp
• saltto taste