Butter Chicken

- 500g / 17.6oz skinless, boneless Chicken thighs
- 150g / 5.3oz full-fat Greek-style yogurt
- 1 Lemon
- 1 tsp Ground cumin
- 3 tsp Garam masala
- 1 tsp Garlic granules
- 2 tsp Smoked paprika
- 20g / 0.7oz Unsalted butter
- 1 tsp Garlic-infused olive oil
- 1 finely diced Onion
- 3 tbsp Tomato purée
- 3 grated Garlic cloves
- 1 peeled and grated Ginger
- 1 low-salt Chicken stock cube
- 100g / 3.5oz full-fat Greek-style yogurt or double cream

1. Preheat the oven to 220°C (240°C/475°F/Gas 9).
2. Mix all marinade ingredients (500g skinless, boneless Chicken thighs, 150g full-fat Greek-style yogurt, juice of 1 Lemon, 1 tsp Ground cumin, 1 tsp Garam masala, 1 tsp Garlic granules, 2 tsp Smoked paprika). Cover and marinate in the fridge for up to 12 hours.
3. Place marinated Chicken on a lined baking tray and bake for 10-15 minutes until cooked.
4. Melt 20g Unsalted butter and 1 tsp Garlic-infused olive oil in a saucepan. Add 1 finely diced Onion and cook for 3-4 minutes.
5. Add 3 tbsp Tomato purée, 3 grated Garlic cloves, 1 grated thumb-sized piece of Ginger, and 2 tsp Garam masala. Cook for 2-3 minutes.
6. Dissolve 1 low-salt Chicken stock cube in 200ml (7fl oz) boiling water, add to the pan. Stir, then add 100g full-fat Greek-style yogurt or double cream.
7. Let sauce boil, then reduce heat and simmer for 5 minutes.
8. Add baked Chicken and any cooking juices to the sauce. Stir and serve with rice or flatbreads.