Butter Chicken

For The Chicken

1 cup whole-milk yogurt

1 tbsp peeled, grated ginger

1 tbsp peeled, minced garlic

2 tbsp  Indian tandoori masala ( store bought  - I used Sanjeev Kapoor)

¼  cup tomato puree

2 tbsp fresh lime juice

2 tbsp melted butter or ghee

8 skinless, bone-in chicken thighs (make slits in the chicken to allow the marinade to penetrate)

Salt, to taste

To  make the Gravy

4  tbsp butter

1 tbsp peeled, grated ginger

1 tbsp peeled, minced garlic

2 medium fine chopped tomatoes

Salt, to taste

1 teaspoon dried fenugreek leaves*

½  cup heavy cream

In a bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour.

Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.

Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl.

To make the sauce, in a large kadai, heat the butter over medium heat. Add the ginger and garlic. Saute for few seconds.

Add the tomatoes and cook, stirring constantly till the tomatoes are  completely mashed and soft, about 10 minutes.

Add the reserved marinade.

Add the salt,  fenugreek leaves and chicken and mix well. Simmer covered for about 10 minutes.

Add the cream and simmer for another minute.

Serve hot with any Indian breads, Infact I  made some tawa naan to go with this dish.

Latha