1. 1

   Step 1

   In a large bowl, combine 1/2 cup plain yoghurt, 1 tbsp lemon juice, 1 tsp turmeric, 2 tsp garam masala, 1/2 tsp chilli powder, 1 tsp ground cumin, 1 tbsp ginger, and 2 cloves garlic.

2. 2

   Step 2

   Add 750 g chicken thigh fillets to the marinade and mix well until thoroughly coated.

3. 3

   Step 3

   Cover the bowl and let the chicken marinate in the refrigerator for 1 hour.

   Timer 60 min
4. 4

   Step 4

   Heat 2 tbsp ghee or butter in a large pan over medium-high heat.

5. 5

   Step 5

   Add the marinated chicken pieces to the pan and cook for 3 minutes until browned on all sides.

   Timer 3 min
6. 6

   Step 6

   Pour 1 cup tomato passata into the pan with the chicken.

7. 7

   Step 7

   Stir in 1 cup heavy cream, 1 tbsp sugar, and 1 1/4 tsp salt.

8. 8

   Step 8

   Reduce the heat to low and let the curry simmer for 15 minutes until the sauce thickens and the chicken is cooked through.

   Timer 15 min
9. 9

   Step 9

   Remove from heat and serve the Butter Chicken hot, optionally garnished with fresh cilantro.

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