1 tsp tumeric

2 tsp garam masala

1/2 tsp cayenne pepper

1 tsp ground cumin

1 tbsp ginger

2 cloves garlic

1 tbsp lemon juice

1/2 cup plain yoghurt

750 g chicken thigh

2 tbsp butter

1 cup tomato passata

1 cup thickened cream

1 tbsp sugar

1 1/4 tsp salt

Make a marinade in a bowl with tumeric, garam masala, cayenne pepper, ground cumin, ginger, garlic, lemon juice, plain yoghurt.

Mix diced chicken thigh in the marinade and cover and refrigerate for at least 3 hrs.

Melt butter over high heat in a large fry pan and add chicken and cook for about 3 minutes.

Add tomato passata, thickened cream, sugar and salt and any remaining marinade left in the bowl.

Turn down to low heat and simmer for 20 minutes.