Ingredients: |
Ingredients: Tandoori Chicken:
10 large boneless, skinless, chicken thighs
1/2 cup bottled PC Memories of Kashmir Spicy Tandoori Sauce
Butter Chicken Sauce:
2 T butter
1 1/2 cups chopped onions
1 T minced garlic
1 1/2 T minced fresh ginger
1 1/2 tsp chili powder
3/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 can diced tomatoes, drained
1 1/2 cups reduced-sodium chicken broth
1 T brown sugar
1/4 tsp salt
1/4 tsp freshly ground pepper
1/3 cup light sour cream (not fat free)
1 T minced fresh cilantro
1 T cashew or almond butter
Hot cooked Basmati rice
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Directions: |
Directions:Tandoori Chicken: Poke chicken thighs in several places with a fork. Place in large resealable bag. Add Tandoori sauce to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in fridge for at least 6 hours or overnight.
Preheat oven to 425º. Place chicken thighs in a single layer on baking sheet lined with foil and bake for 20-25 min., or until cooked through. Don't over bake or chicken will be dry. When cool enough to handle, cut into bite size pieces and add to butter chicken sauce as directed.
Butter Chicken Sauce: While chicken is baking make sauce. Melt butter in large pot over medium heat. Add onions and garlic. Cook slowly stirring often until onions are tender. Add ginger, chili, turmeric, coriander, cinnamon and cumin.. Cook 1 more min. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer 10 min., stirring often. Remove from heat. Transfer 1/2 sauce to a blender and puree until smooth. Return pureed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew or almond butter. Add cut up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over Basmati rice. |
This recipe for Indian Butter Chicken is from