Tandoori Butter Chicken
Serve over rice or with naan.
Serves 4
- 2 lbs chicken, cut into 1″ cubes
- 6 TBSP Original or Cultured Ghee
- 1 large onion
- 3 cups milk or 2 cups cream or yogurt
- 1/2 stick butter
- 15 oz. tomato sauce
- 3 cloves garlic, minced
- 1 TBSP garam masala
- 1/2 tsp salt
- 2-3 diced red & green bell peppers
- 4 TBSP Tandoori Masala
Preheat the oven to 375˚F. Dice the onion and saute in medium skillet with 4 TBSP ghee until onions are caramelized. In a large, heavy bottomed pot, add milk/cream, 4 TBSP ghee, butter, tomato sauce, garlic, garam masala, and salt. Cover and simmer for 20 minutes. Then add diced bell peppers and caramelized onion with any ghee that’s left, and simmer for another 10 minutes.
While the sauce is simmering, toss chicken pieces with 2 TBSP melted ghee and and tandoori masala. Lay out chicken in single layer on baking sheet and bake for 12 minutes on 375˚F. Add chicken to pot with sauce, and simmer for another 5-10 minutes. Garnish with lime and cilantro.
