Butter Chicken

Chicken and Marinade:

• 1 kg boneless skinless chicken thighs
• 60 ml lemon juice
• 1 c plain yogurt
• 1 chopped onion
• 2 garlic cloves, crushed
• 3 cm piece ginger, peeled and grated
• 1 green chili, chopped (I added dried Asian chili whole, so can be removed)
• 2 t garam masala

Butter sauce:

• ½ c tomato paste
• 2 cm piece ginger, peeled and grated
• 1 c cream
• 2 t sugar
• ¼ t chili powder
• 1 T lemon juice
• 1 t cumin
• 1 t garam masala
• 100g butter

Chicken and Marinade:

Cut chicken into 2 cm thick strips. Sprinkle with 1 t salt and lemon juice.

Combine yogurt through 2 t of the garam masala, in a food processor.

Place chicken in non-metallic dish and toss with yogurt mixture. Cover and refrigerate for 4 hours to overnight.

Remove chicken from marinade and drain for 5 minutes.

Place chicken in a shallow baking dish and bake at 425°F for about 15 minutes.

Drain excess juice, cover loosely and keep warm.

Butter sauce:

Mix tomato paste and ½ c water in a bowl. Add the ginger through cumin, and the remaining teaspoon of garam masala. Combine thoroughly.

Melt the butter in a pot over medium heat. Stir in tomato mixture and bring to a boil. (Add kaffir lime leaf, if using.) Cook for two minutes, then reduce heat and add chicken pieces.

Stir to coat chicken with the sauce and simmer for about 2 minutes, or till completely heated through. (Do not let the chicken sit in the sauce too long - the separate flavors will combine and be lost.)

Serve with rice or naan. Garnish with lime leaves if not in the sauce.