Prepare Yogurt Marinade. Combine all the ingredients together in a mixing bowl and add chicken. Toss well to coat the chicken in the marinade. Cover with plastic wrap and refrigerate for 4 hours or overnight if possible.
When ready to cook, heat ghee in a wok or deep sided non-stick frying pan. When hot, add chicken pieces, wiping off excess marinade as you add it to the wok. Cook for 5-8 minutes or until chicken is cooked and lightly browned. Add tomato passata, cream, sugar, remaining yoghurt marinade and a pinch of salt and cook for a further 3-5 minutes.
To serve, place a cup of steamed rice in each bowl and top with the butter chicken curry. Finish with a spoonful of FARMERS UNION Greek Style Yogurt, a few coriander leaves and a wedge of lime. Serve immediately.