Ingredients
Serves4
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Coat the chicken with yoghurt, garam masala and paprika; leave for at least 10 minutes.
2
Melt half the butter in a pan and brown chicken in batches. Set aside.
3
Cook onion until soft; stir in garlic, then passata and sugar. Simmer 10 minutes.
4
Return chicken and its juices to the sauce. Simmer until cooked all the way through, about 12–15 minutes.
5
Stir in cream and remaining butter. Serve hot with rice or naan.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.