Instructions:

Ingredients MARINADE 200ml cup plain yoghurt full fat 1 tbsp lemon juice 1 tsp turmeric powder 2 tsp garam masala 1/2 tsp chilli powder 1 tsp ground cumin 1 tbsp ginger, freshly grated 2 cloves garlic, crushed 850 g chicken thigh fillets CURRY 30 g butter 690ml cup tomato passata 60ml cup heavy 1 tbsp sugar Salt to taste Recipe Description: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth Marinade Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate 1hr or as long as possible Cook chicken butter over high heat in a large fry pan Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan). Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade) Sauce Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. Garnish with coriander/cilantro leaves if using. ALLERGY INFO: Milk, nut, mustard