1 kg chicken thighs, trimmed and halved
5 cm piece of fresh ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
2 tbsp tomato purée
100 g natural yoghurt
100 g crème fraîche
1 Heat the butter in a large, heavy-based saucepan or casserole dish over a high heat. Add the chicken, in batches, and cook for 3-4 minutes on each side until browned. Set aside on a plate.
2 Reduce the heat to medium and add the remaining butter. Allow it to melt.
3 Add the ginger and cook for a minute.
4 Add the coriander, cumin, garam masala and chilli powder and cook for 30 seconds or until they become fragrant.
5 Add the tomato purée and simmer for 10 minutes.
6 Return the chicken to the saucepan with the yoghurt and cream. Simmer for a further 10 minutes or until the chicken is cooked. Serve immediately.