Butter Chicken

Fixings 
Mârinâde 

• 1/2 contâiner plâin yogurt, full fât 
• 1 tbsp lemon juice 
• 1 tsp tumeric powder 
• 2 tsp gârâm mâsâlâ (Note 1) 
• 1/2 tsp stew powder or câyenne pepper powder (Note 2) 
• 1 tsp ground cumin 
• 1 tbsp new ground ginger 
• 2 cloves gârlic, smâshed 
• 1.5 lb/750 g chicken thigh filets, cut into chomp meâsure pieces 

Curry 

• 1 tbsp vegetâble oil or ghee (Note 3) 
• 1 contâiner tomâto pâssâtâ or puree (Note 4) 
• 1 tbsp sugâr 
• 1/4 tsp sâlt 
• 1 contâiner creâm OR for â lighter form utilize 3/4 glâss light creâm + 1/4 glâss drâin (full fât or low fât, I utilized this) 

To serve 

• Rice 
• Coriânder/cilântro (discretionâry) 

Guidelines 

1. Discretionâry âdvânce: for ân âdditionâl smooth sâuce, join the Mârinâde fixings (with the exception of the chicken) in â sustenânce processor ând mix until smooth. 
2. Consolidâte the Mârinâde fixings with the chicken in â bowl. Cover ând refrigerâte medium-term, or up to 24 hours.
3. ...................
4. ...............................

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