BUTTER CHICKEN

The chicken is chopped and cooked until gravy and chicken have blended. May be garnished with white butter, fresh cream and slice chillies.






Ingredients :

• 1 1/2  Lbs boneless skinless chicken, cut into chunks
• 2 Tablespoon butter
• 2 Tablespoon tikka or tandori paste
• 1 Tablespoon minced ginger
• 1 Teaspoon fresh hot pepper
• 1 Teaspoon ground cummin
• 1 Teaspoon paprika
• 1 Can crushed tomatoes
• 1 Cup whipping cream
• 1/2 Cup plain yogurt
• 1/4 cup chopped fresh coriander
• 2 Tablespoon lemon juice

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Paste Preparation

• Place 1 cup yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.

Directions :

• Preheat oven to 375, melt half of the butter in a 13 x 9 inch baking dish in oven until melted.
• Swirl to coat the baking dish, set aside.
• In a large pan, melt the remaining butter over medium high heat.
• Add 1 tablespoon of tandori paste, ginger, hot pepper, cumin and paprika.
• Stir frying for about 3 minutes, add tomatoes and bring to boil.
• Add shipping cream and bring to boil, reduce heat to medium low.
• Stirring often for 10 minutes or until sauce are thickened. 
• Combine chicken, yogurt and 1 tablespoon of tandori paste.
• Spread in single in prepared baking dish.
• Bake for about 20 minutes or until sauce is bubbling and chicken are done.
• Garnish with fresh coriander and lemon juice.

Cooking tips :

• Tikka or tandori paste are available in can or bottle at Asian store for faster cooking.