Method

1. 01

   Marinate the Chicken5 min

   Cut the boneless, skinless chicken thighs into 3-4 cm pieces. In a large bowl, combine the chicken with the plain whole milk yoghurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp Kashmiri chilli powder, ½ tsp ground cumin, ¼ tsp ground turmeric, and ½ tsp salt. Mix thoroughly to coat the chicken. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavour.

2. 02

   Sauté Aromatics7 min

   Heat 1 tbsp vegetable oil and 25g of the unsalted butter in a large, deep frying pan or Dutch oven over medium heat. Once the butter has melted and is gently foaming, add the finely chopped large onion and 3 green cardamom pods. Sauté for 5-7 minutes until the onion is softened and translucent, stirring occasionally.

3. 03

   Build the Base Sauce10 min

   Add the 400g canned chopped tomatoes and 2 tbsp tomato purée to the pan with the onions. Stir well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes, allowing the tomatoes to break down and flavours to meld.

4. 04

   Prepare the Chicken8 min

   While the sauce is simmering, heat the remaining 25g unsalted butter in a separate frying pan over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (you may need to do this in batches). Sear for 3-4 minutes per side until lightly browned and slightly charred, but not cooked through. Remove the chicken from the pan and set aside.

5. 05

   Blend the Sauce5 min

   Remove the cardamom pods from the tomato sauce base if you prefer a smoother texture. Carefully transfer the hot tomato mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth. Pass the sauce through a fine-mesh sieve back into the pan for a silkier texture, pressing down on the solids.

6. 06

   Combine and Simmer10 min

   Return the smoothed sauce to the pan over medium-low heat. Add the browned chicken pieces, 1 tsp garam masala, and 1 tsp caster sugar. Stir gently to combine. Bring the curry to a gentle simmer, then cover and cook for 8-10 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened.

7. 07

   Finish with Cream and Garnish3 min

   Remove the pan from the heat. Stir in the 100ml fresh single cream (or double cream) until well incorporated. Do not boil the curry after adding cream, as it can split. Taste and adjust seasoning if necessary.

8. 08

   Serve2 min

   Ladle the hot butter chicken into serving bowls. Garnish generously with the 2 tbsp fresh chopped coriander. Serve immediately with warm naan bread or fragrant basmati rice.