Indian Butter Chicken (From the Spice and Herb Bible)

Ingredients

• 6-7 chicken breast fillets (I also use some skinless thighs for DH)
• 3 tablespoons tandoori spice mix
• 1 1/2 cups plain yogurt
• 1 tablespoon butter or ghee
• 1 tablespoon cumin seed, ground
• 1 tablespoon freshly crushed garlic
• 6 tablespoons pureed onions (about 3 onions)
• 1 tablespoon medium heat curry powder
• 1 tablespoon tomato paste
• 2 teaspoons tomato sauce mixed with 1 tbsp brown sugar
• 1 tablespoon tomato or mango chutney
• 1 tablespoon ground almonds
• 2 teaspoons garam masala
• 1 tablespoon coriander leaves (cilantro leaves)
• 1 cup heavy cream
• 1 1/2 cups coconut milk
• salt

Tandoori Spice Mix

• 2 1/2 teaspoons sweet paprika
• 1 teaspoon cumin seed, ground
• 1 teaspoon coriander seed
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cinnamon, quills ground
• 1/2 teaspoon fenugreek seeds, ground
• 1/2 black pepper, ground
• 1/4 teaspoon medium heat chili powder
• 1/4 teaspoon green cardamom seeds, ground
• 1/4 teaspoon caraway seed, all ground
• 2 brown cardamom pods, roughly ground in pestle with mortar

Directions

1. 1

   Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.

2. 2

   Next day, grill the chicken while preparing the sauce as follows.

3. 3

   In a pan, melt butter, add ground cumin and stir fry 30 seconds.

4. 4

   Add garlic and onion, stir fry for 2-3 minutes.

5. 5

   Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.

6. 6

   Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.

7. 7

   Add coriander leaves, cream, coconut milk, and add salt to taste.

8. 8

   Simmer gently and allow to reduce a little.