- 800 grams chicken thighs and drumsticks
- ¾ cup plain yogurt
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger, with the juice
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon tumeric powder
- 1 ½ tablespoons salt
- 1 tablespoon lemon juice
- 1 tablespoon oil, (we use plam oil at home)
For the sauce
- ¼ cup butter
- ½ cup chopped onion
- 1 cup diced tomatoes, (canned is okay)
- 1 ½ cups cream
- salt, to taste
- sugar, to taste
To garnish and serve
- paratha or rice
Cook the chicken
- Place all the ingredients in the section "tandoori chicken" in a bowl, mix well, cover and allow to marinate for at least eight hours or overnight.
- Preheat the oven to 375F.
- Line a tray with foil or non-stick paper and position a rack on top.
- Arrange the chicken on the rack, at least an inch apart, and roast for 30 to 40 minutes depending on the size of each piece.
- Take the chicken out of the oven and allow to cool slightly. Reserve the pan juices.
Braise the deboned chicken in the sauce
- Melt the butter in a pan.
- Over low heat, sweat the chopped onion and, when the moisture has evaporated, continue cooking until browned along the edges. This takes about 10 minutes with occasional stirring.
- Meanwhile, debone the chicken and chop the meat into bite-sized pieces.
- Add the chopped tomatoes, cream and pan juices to the onion in the pan and bring to a simmer.
- Stir in the chicken and allow to simmer (don't boil because the cream will curdle!) for about five minutes.
- Taste the sauce. Add salt and sugar, as needed (see notes after the recipe).
- Transfer the butter chicken to a serving bowl and top with cilantro. Serve with rice or paratha.
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