Butter Chicken

Prep time: 20 minutes   Cooking time: 30 to 35 minutes

Makes: 4 servings

2 tbsp (30 mL) tandoori paste

1/4 cup (60 mL) thick plain yogurt (I used Greek-style yogurt)

1 1/2 lb (780 g) boneless, skinless chicken breast or thighs, or mix of both, cut into 1 1/2-in. (3.8-cm) cubes

3 tbsp (45 mL) butter, at room temperature

1 1/4 cup (310 mL) tomato sauce

1 1/4 cup (310 mL) whipping cream

1 tbsp (30 mL) finely grated fresh ginger

1 tsp (5 mL) cornstarch

1/2 tsp (2.5 mL) ground cumin

1/2 tsp (2.5 mL) garam masala (see note)

1/2 tsp (2.5 mL) paprika

1/4 tsp (1 mL) cayenne pepper (or more or less depending on desired level of spiciness)

1 tbsp (15 mL) fresh lime juice

1/4 cup (60 mL) chopped fresh cilantro

Combine the tandoori paste and yogurt in a bowl. Add the chicken and toss to coat. Cover and let chicken stand at room temperature until the oven is preheated.

Spread the butter into a 13-by-9-in. (33-by-22.5-cm) baking dish and set aside. Preheat oven to 425 F (220 C).

While the oven heats, start the sauce by placing tomato sauce, cream, ginger, cornstarch, cumin, garam masala, paprika, cayenne pepper and lime juice in a small to medium pot. Whisk to combine.

When the oven has preheated, place the buttered pan in the oven 5 minutes, until the butter is melted and hot.  Add the chicken to pan. Roast the chicken 20 minutes, or until cooked through.

While the chicken cooks, set the sauce on the stove and bring to a simmer. Simmer 10 minutes, and then cover and reserve on low heat.

When the chicken is cooked, drain and mix the liquid in the pan into the sauce. Now pour the sauce over the chicken and heat, uncovered, in the oven 5 to 10 minutes.

Mix in the chopped cilantro and serve over basmati rice.