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“Best Butter Chicken”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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