Butter Chicken

Ingredients · for 4 (scales to your household)

• 1/2 cup plain yogurt $1.01
• 1 tbsp lemon juice $0.21
• 1 tsp turmeric $0.02
• 2 tsp garam masala $0.09
• 1/2 tsp chili powder $0.06
• 1 tsp ground cumin $0.13
• 1 tbsp fresh ginger $0.05
• 2 clove garlic $0.06
• 750 g boneless chicken thighs $10.50
• 2 tbsp butter $0.40
• 1 cup tomato passata $1.32
• 1 cup heavy cream $2.40
• 1 tbsp sugar $0.02
• 1 1/4 tsp salt $0.06
• cilantro not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Mix the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger and garlic, then coat the chicken and refrigerate at least 3 hours (overnight is best).
2. Heat the butter in a large pan over high heat.
3. Add the chicken straight from the marinade without wiping it off and cook about 3 minutes until the surface turns white.
4. Stir in the tomato passata, cream, sugar, salt and any leftover marinade.
5. Lower the heat and simmer gently for about 20 minutes.
6. Taste and adjust the salt, garnish with cilantro and serve over basmati rice.