For the Chicken Marinade:

• 600g / 1.2lb boneless, skinless chicken thighs, cut into 3cm / 2.2″ cubes
• 1/2 cup plain full-fat yoghurt (Greek yoghurt is fine)
• 6 cloves garlic, minced (~1.5 tbsp)
• 1 tbsp fresh ginger, grated
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika (sweet, normal, or smoky)
• 1 tbsp vegetable oil
• 1/8 tsp cayenne pepper (optional)
• Pinch black pepper
• 2 tsp lemon juice

For Cooking the Chicken:

• 1 – 2 tbsp vegetable oil

For the Curry Sauce Spices:

• 2 tsp turmeric
• 1 tbsp garam masala
• 2 tsp ground coriander
• 1 tsp cumin
• 1/8 tsp cardamom powder
• 1/8 tsp cayenne pepper

For the Sauce:

• 3 tbsp (65ml) vegetable oil
• 30g / 2 tbsp unsalted butter or ghee
• 1 onion, finely chopped (brown, white, or yellow)
• 1 tsp salt
• 2 tbsp fresh ginger, grated
• 6 cloves garlic, crushed or grated
• 1 tbsp paprika (not smoked)
• 1 2/3 cups (400ml) tomato passata (tomato puree)
• 1 2/3 cups (400ml) water
• 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)
• 1 tsp sugar
• 50g / 3 tbsp unsalted butter or ghee

To Serve:

• Basmati rice
• Optional: fresh coriander/cilantro for garnish