mild-spiced classic that is especially comforting in cooler weather. We use chicken thigh as it remains juicy and tender.

750 gm boneless chicken thigh (preferably skin on and trimmed), cut into 4cm pieces
2 tbsp tomato paste
2 tsp garam marsala
1/2 tsp turmeric, or to taste
25 gm finely grated ginger
180 gm natural yogurt
50 gm butter
1 small onion, coarsely chopped
A splash of cream
(optional), to finish
Coriander sprigs and
steamed rice, to serve

1 Combine chicken with tomato paste, spices and ginger, and 150gm yogurt in a bowl. Set aside until needed.
2 Heat butter over medium-high heat, add onion and stir occasionally until tender (5-7 minutes), then set aside.
3 Increase heat to high and add chicken to pan in batches, turning until seared (5 minutes). Return onion to the pan with 1/2 cup water, or enough to just cover the chicken and bring to a simmer. Simmer over medium heat until chicken is cooked through and sauce is well flavored (10 minutes). Remove chicken and reduce the sauce over high heat until thick (5 minutes). Blend the sauce with a hand-held blender, then return chicken to pan.
4 You can serve the chicken curry as is, or with a splash of cream, or an extra dollop of yogurt. Season to taste and 
serve scattered with coriander, with rice on the side.