Indian butter chicken with rice

Cook the rice according to the package directions in lightly salted water, about 15-18 minutes, while you prepare the chicken. Once it's done, keep it covered off the heat until the curry is ready to serve.

Cut the chicken thighs into bite-sized pieces and mix with the yoghurt, half the garam masala, the cumin, grated ginger, salt and pepper in a bowl. Let it marinate while you prep the vegetables. If you have time, marinating longer (even overnight in the fridge) gives even better flavour.

Finely chop the onion and mince or crush the garlic.

Heat the oil and half the butter in a large frying pan over high heat. Sear the chicken for about 4 minutes until browned on the outside — it doesn't need to be cooked through yet. Remove from the pan and set aside.

Lower the heat to medium, add the onion to the same pan and cook for about 5 minutes until softened. Stir in the garlic and tomato purée and cook for 1 more minute.

Add the canned tomatoes, the remaining garam masala and the sugar. Simmer over medium heat for about 8 minutes until the sauce thickens slightly.

Lower the heat, then stir in the cooking cream. Return the chicken and any juices to the pan, cover and simmer for about 8 minutes until the chicken reaches 74°C in the middle with no pink left. Don't let the sauce boil hard once the cream is in, or it may split.

Season the sauce to taste with salt and pepper. Remove from the heat and stir in the remaining butter. Serve over the rice with naan bread, and put a small bowl of chili flakes on the table for anyone who wants extra heat.