Butter Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 whole boneless skinless chicken breasts
• salt
• 1 teaspoon indian chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 3/4 cup butter
• 3/4 cup whipping cream

Recipe

• 1 tandoori chicken: with a sharp knife, make regular slits in chicken.
• 2 rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
• 3 combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
• 4 pour over chicken and marinate for 10-12 hours in fridge.
• 5 preheat oven to 425f.
• 6 remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
• 7 remove from oven and cut in 1" cubes.
• 8 butter chicken: in a saute pan melt butter.
• 9 add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140f.
• 10 for 2 minutes.
• 11 do not boil.
• 12 stir in cubed chicken and heat through.
• 13 serve with basmatti rice.