Indian Butter Chicken I

• 400–500 g of skinless, boneless chicken thighs or breasts (with the bone, this will probably be 800 g)
• 50 g tandoori masala powder
• ½ cup of unsweetened yoghurt
• 1 small lemon or lime, juiced
• 2 tablespoons of butter
• 1 large onion, sliced finely
• ¼ teaspoon of cinnamon (optional)
• 2–3 cloves of crushed garlic
• 2 teaspoons of grated ginger
• 1 teaspoon of ground turmeric
• 1 tablespoon of ground coriander
• 2–3 teaspoons of chile powder
• 100–200 g tomato paste
• 100 g full cream

Ingredients for 5 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken.

2. 2

   In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.

3. 3

   Heat a large saucepan or frying pan until evenly hot.

   Stovetop
4. 4

   In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat.

   Stovetop
5. 5

   Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long, so make sure you don't overcook the chicken.

6. 6

   Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3–5 tablespoons is generally sufficient.

7. 7

   Cover and simmer for just over 10 minutes.

   Stovetop