Yogurt-marinated butter-style chicken

Name: Yogurt-marinated butter-style chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 g boneless chicken thighs; 0.5 lemon, juiced; 2 tsp ground cumin; 2 tsp paprika; 1 tsp hot chilli powder; 200 g natural yogurt; 2 tbsp vegetable oil; 1 onion, chopped; 3 garlic cloves, crushed; 1 green chilli, chopped (optional); 1 thumb-size piece ginger, grated; 1 tsp garam masala; 2 tsp ground fenugreek; 3 tbsp tomato purée; 300 ml chicken stock; 50 g flaked almonds, toasted; 0 rice, naan, chutney, coriander and lime, to serve

Tender chicken in a spiced tomato and yogurt sauce. Marinate for at least 1 hour in the fridge.

500 g boneless chicken thighs
0.5 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1 tsp hot chilli powder
200 g natural yogurt
2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, crushed
1 green chilli, chopped (optional)
1 thumb-size piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300 ml chicken stock
50 g flaked almonds, toasted
0 rice, naan, chutney, coriander and lime, to serve

Combine lemon juice, cumin, paprika, chilli powder and yogurt. Coat bite-size chicken pieces; refrigerate, covered, for at least 1 hour.
Fry onion, garlic, optional green chilli and ginger in oil for 10 minutes. Add garam masala, fenugreek and tomato purée; cook for 2 minutes.
Add stock and chicken. Simmer for 15 minutes, then add remaining marinade and simmer at least 5 minutes more, until chicken reaches 74°C. Scatter with toasted almonds and serve with the accompaniments.

Inspired by Jennifer Joyce’s recipe for Good Food · Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Chicken_makhani.jpg)