Ingredients

Tick ingredients as you go.

• 600 g boneless skinless chicken thighs, cut into 3 cm pieces
• 1 tbsp neutral oil
• 25 g butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp grated ginger
• 1½ tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• ½ tsp mild chilli powder, or to taste
• 500 g passata
• 100 ml water, plus extra as needed
• 100 ml cream
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves, optional
• Salt to taste and fresh coriander to finish

Method

1. Season the chicken lightly with salt. Heat the oil in a wide pan over medium-high heat and brown the chicken in two batches for about 6–8 minutes in total. Transfer to a clean plate; it will finish cooking in the sauce.
2. Lower the heat to medium. Melt the butter in the same pan and cook the onion for 5–6 minutes until soft. Stir in the garlic and ginger for 1 minute.
3. Add the cumin, coriander, turmeric and chilli. Stir for 30 seconds, then add the passata and water. Simmer for 5 minutes. For a smooth sauce, remove the pan from the heat and carefully blend with an immersion blender.
4. Return the chicken and its juices to the sauce. Simmer gently for 10–12 minutes, or until the thickest pieces reach 74°C on a food thermometer. Add water if the sauce becomes too thick.
5. Stir in the cream, garam masala and optional fenugreek. Warm gently for 2 minutes without a hard boil. Taste for salt and finish with coriander.