Butter Chicken

I have been cooking from Chatelaine magazine this month.  They have had some really good chicken recipes.   I haven’t had Indian food for such a long time and this recipe is so easy.  Serve with basmati rice and steamed veggies for an easy, healthy meal.

I didn’t have any garam masala so I used Madras curry powder.  Garam masala is just a mixture of Indian spices and the mixture varies from region to region.  Curry is also a mixture of Indian spices.  

Tandoori Chicken with Butter Sauce                   serves 6

      adapted from Chatelaine magazine March 2010

4 t finely minced ginger

4 t finely minced garlic

1/4 c fresh lemon juice

2 t paprika

generous pinches of salt

2 lb skinless (and boneless if you wish)  chicken thighs and breasts

½ c plain yogurt

3 ½ t garam masala

generous pinches of cayenne pepper (optional)

1 T vegetable oil

14 oz (398 ml) can of crushed tomatoes or 5 fresh tomatoes, peeled, seeded and diced

½ to 1 small hot chilli pepper, finely minced (optional)

4 T cold butter, cut into cubes

1 T honey

½ c heavy cream

     1.  For the tandoori chicken, prepare the ginger and garlic.  Add the lemon juice to a large bowl.   

          Stir in paprika and salt.  Make a few slits in the chicken and add to the lemon juice mixture.

2. In another bowl, stir yogurt with 1 ½ t garam masala, cayenne and 2 t each of ginger and garlic.  Add this to the chicken and stir to coat.  Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 12 hours.

3. When ready to roast, preheat the oven to 500F.  Line a large rimmed baking sheet with foil.  Arrange chicken in single layer on foil.  Roast until cooked through, 15 to 20 minutes if boneless and 25 to 35 minutes if bone-in.

4. Meanwhile, for sauce, heat oil in a large saucepan over medium heat.  Add the remaining garlic and ginger.  Stir for 30 seconds.  Add tomatoes and hot pepper.  Bring just to a boil, 1 to 3 minutes.  Whisk in cold butter until blended, then whisk in honey, remaining 2 t garam masala and cream.  Reduce to medium-low and simmer until reduced slightly, 3 to 5 minutes.  Sprinkle with pinches of salt.  If you like it creamier, add more cream.

5. Cut chicken into bite-size pieces, if you wish, and add to sauce.  Continue simmering until the chicken is hot.  If making ahead, cover and refrigerate for up to 2 days.