Indian Butter Chicken From The Spice And Herb Bible Recipes

Steps:

• Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
• Next day, grill the chicken while preparing the sauce as follows.
• In a pan, melt butter, add ground cumin and stir fry 30 seconds.
• Add garlic and onion, stir fry for 2-3 minutes.
• Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
• Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
• Add coriander leaves, cream, coconut milk, and add salt to taste.
• Simmer gently and allow to reduce a little.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
• While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
• Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.