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Chicken :: Butter Chicken

Marinade:
100 - 150ml yoghurt
2 cloves garlic, crushed
½ onion chopped finely
½ tsp chilli powder
½ tsp garam masala

Combine marinade ingredients and pour over 500g diced boneless chicken breast. Coat completely and set aside for at least 20 minutes.

Preheat oven to 200C. Arrange chicken pieces in single layer and bake until pieces are tender.

Butter sauce:
½ Tbsp grated ginger
1 tsp lemon juice
½ tsp garam masala
½ tsp ground cumin
½ tsp chilli powder
1 Tbsp tomato paste
½ carton cream
25g butter approx.
½ tsp sugar
½ tsp salt

Mix the tomato paste with ¾ cup of water. Add all the ingredients except butter. Mix well and set aside. Heat ½ the butter in a pan. When melted add the ingredients in the cup. Bring to a simmer and cook on medium heat, mixing well. Add the remaining butter and stir until it melts. Fold in the chicken pieces. Stir once and transfer the chicken pieces to a serving dish. Pour the rest of the sauce over.

Other Chicken recipes: Chicken in Asian Pesto, Chicken Pilaf with Dill & Peas, Butter Chicken, Chicken Bacon Wraps, Marinated Chicken Curry, Chicken and Feta Fritters, Chicken Gumbo, Thai Chicken Salad, Braised Lemon & Thyme Chicken with Leeks, Chicken Risotto