Butter Chicken

By Shivani

Ingredients

• 2-4 pcs of chicken breast
• 2 tablespoons tandoori masala
• 1/2 c yougart
• Water
• 1/2 med onion chopped finely
• 2 tablespoons ginger/garlic paste
• 1/2 can crushed tomatoe
• 35 % cream 1/2 large containerater
• 1/2 med onion chopped finely
• 2 tablespoons ginger/garlic paste
• 1/2 can crushed tomatoe
• 35 % cream 1/2 large container
• Salt and pepper to taste
• Red pepper flakes (optional)

Preparation

Step 1

**Chicken**
1. In a large bowl marinate you chicken with the yogurt and tandoori masala and a bit of salt.
2. Marinate for 1 - 24 hours - the longer it marinates the more flavor you get in the butter chicken.

**Method**
1. Bake the chicken in a 400 degree oven for 20 mins, then flip and bake for another 20 mins.
2. In a pot add a bit of EVOO. Once the oil is heated add your onions and ginger/garlic paste. Let this cook out for a few minutes.
3. Add your crushed tomatoes.
4. Let this simmer a little.
5. Add your cream - the sauce should be a very light orange at this point. Let this simmer a little.
6. Once the chicken is cooked chop it into little cubes and put it into the sauce.
7. Let this simmer on a really low heat for at least half hour. Once it's simmered for that long the sauce should take on a darker orange tone.
8. When tasting the sauce there should be no tomato after taste.
9. Salt and pepper to taste. Red pepper flakes are optional if you want to hike up the spice.