Butter Chicken

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons curry paste
• 1 tablespoon crushed gingerroot
• 2 teaspoons crushed hot pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 (28 ounce) can crushed tomatoes (ground)
• whipping cream
• 1 1/2 lbs boneless skinless chicken, cut into chunks
• 1/2 cup plain yogurt
• 1/4 cup coriander
• 2 tablespoons lime juice or 2 tablespoons lemon juice

Recipe

• 1 preheat oven to 375 °f (190 °c). place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. place in oven for about 3 min or until melted. swirl to coat dish; set aside.
• 2 in large deep pot, melt remaining butter over medium-high heat. cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . add tomatoes; bring to boil. stir in whipping cream; return to boil. reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
• 3 meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. spread in single layer in prepared baking dish. bake in oven for 10 minute pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. sprinkle with fresh coriander and lime juice.