Butter Chicken

1. In a large non-stick chef’s pan, heat ¼ the oil and a ¼ of the butter over medium-high heat. Brown ¼ of chicken pieces for about 3 minutes, then remove from the pan and set aside. Repeat with the rest of the oil, butter and chicken.
2. Reduce the heat to medium-low. In the oil left in the pan, saute the cumin seeds for about a minute until fragrant. Add the ginger and garlic and stir for a minute or two, then add the ground spices and cook for a further minute. Add tomato paste to the mixture and cook for another minute.
3. Return chicken to the pan, along with tomato puree, yoghurt, cream, sugar and salt. Simmer for 10 minutes or until chicken has cooked through. Serve topped with a swirl of the extra yoghurt.

Note: Butter chicken is traditionally cooked using chicken tikka. You can omit the chicken thigh from this recipe, make the sauce without the chicken, and add in the chicken tikka from (pxxx) instead if you prefer.