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.
- 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.
- 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.
- 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.
- 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.