Indian Butter Chicken with a rich creamy sauce and a fantastic blend of spices. This is my take on the classic dish that makes a delicious family dinner.
To make the mariande, combine all the ingredients together, toss the chicken pieces in and mix well to coat.
Cover the bowl with clingfilm, and refrigerate for at least one hour, ideally longer.
Heat up the oil in a large pan, and fry the chicken pieces on a medium heat for about 5-6 minutes until cooked through.
Add the tomato passata, garlic and ginger paste, sugar and garam masala and give a good stir.
Leave to cook on a low to medium heat for 20 minutes, until the sauce is reduced by almost a quarter, and it coats the chicken pieces well.
Add the cream, mix well and cook for a further 5 minutes.
Remove from the heat and garnish with freshly-chopped coriander leaves.