Ingredients: |
Ingredients: 2 tbsp (3O mL) tandoori paste
l/4 cup (60 mL) thick plain yogurt (l used Greek-style yogurt)
1 1/2 lbs (780 g) boneless, skinless chicken breast or thighs, or mix of both, cut into 1 1/2 in (3.8 cm) cubes
3 tbsp (45 mL) butter, at room temperature
I cup (250 mL) Tomato sauce
I cup (250 mL) whipping cream
I tbsp (3O mL) finely grated fresh ginger
I tsp (5 mL) cornstarch
1/2 tsp (2.5 mL) ground cumin
1/2 tsp (2.5 mL) garam masala (see Note)
1/2 tsp (2.5 mL) paprika
1/4 tsp (1 mL) cayenne pepper (or more or less depending
on desired level of spiciness)
1 tbsp (15 ml) fresh lime juice
1/4 cup (60 mL) chopped fresh cilantro
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Directions: |
Directions:Combine the tandoori paste and yogurt in a bowl. Add the
chicken and toss to coat, Cover and let chicken stand at room
temperature until the oven is preheated.
Spread the butter into a 13-by-9-in. (33-by-22.5_cm) baking
dish and set aside. preheat oven to 425 F (220 C).
While the oven heats, start the sauce by placing tomato
sauce, cream, ginger, cornstarch, cumin, garam masala, paprika,
cayenne pepper and lime juice in a small to medium pot. Whisk
to combine.
When the oven has preheated, place the buttered pan in the
oven 5 minutes, until the butter is melted and hot. Add the
chicken to pan. Roast the chicken 2O minutes, or until cooked
through.
While the chicken cooks, set the sauce on the stove and bring
to a simmer, Simmer 1O minutes, and then cover and reserve on
low heat.
When the chicken is cooked, drain and mix the liquid in the
pan into the sauce. Now pour the sauce over the chicken and
heat, uncovered, in the oven 5 to 10 minutes. Mix in the chopped
cilantro and serve.
NOTE: Garam masala is an Indian-style spice blend sold at
Indian food stores and in the bottled herb and spice aisle of
most supermarkets. |
This recipe for Eric's Butter Chicken is from