30-Minute Homemade Butter Chicken

1 tbsp The Good Oil extra virgin rapeseed oil

1 medium onion, finely diced

3 cloves garlic, crushed

2 tsp finely grated fresh ginger

2 tbsp tomato paste

1 tsp ground cumin

1 tsp ground coriander

1½ tsp garam masala

1 tsp smoked paprika

½ tsp ground turmeric

¼–½ tsp chilli powder, to taste

¼ tsp ground fenugreek (optional)

400g tomato passata

1 tsp brown sugar

600g boneless, skinless chicken thighs, cut into 2–3cm pieces

150ml cream

1 tsp lemon juice

30g butter

Salt and freshly ground black pepper

Steamed basmati rice

Warm naan

Fresh coriander

Heat the oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for 30 seconds until fragrant.

Add the cumin, coriander, garam masala, smoked paprika, turmeric, chilli powder and fenugreek, if using. Cook for 30 seconds, stirring, until fragrant. Add the tomato paste and cook for a further 1–2 minutes, stirring, until slightly darkened.

Pour in the passata and add the brown sugar. Season with salt and pepper and stir well to combine. Bring to a gentle simmer and cook for 2-3 minutes.

Add the chicken directly to the sauce and stir well to coat. Simmer gently, uncovered, for 8-10 minutes, stirring occasionally. Cooking the chicken in the sauce helps keep it tender while allowing it to absorb the flavours. Cook until the chicken is cooked through and the thickest pieces reach 75°C.

Reduce the heat to low. Stir through the cream and butter and cook gently for 1-2 minutes, until the butter has melted and the sauce is hot and creamy.

Stir through the lemon juice, then taste and season with salt and pepper as needed.

Scatter with fresh coriander and serve with steamed basmati rice and warm naan.