Easy Butter Chicken

Butter Chicken


2 tbsp (30 ml) butter
2 tbsp (30 ml) tandoori or tikka curry paste
1 tbsp (15 ml) minced fresh ginger root
2 tsp (10 ml) minced fresh hot pepper
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
1 can (28 oz/796 ml) crushed (ground) tomatoes
1 cup (250 ml) 35% whipping cream
1½ lb (675 g) boneless skinless chicken, cut into chunks
½ cup (125 ml) 3.2% or 2% M.F. Dahi (yogurt)
¼ cup (60 ml) chopped fresh coriander
2 tbsp (30 ml) freshly squeezed lime or lemon juice

Cooking Instructions

1. Preheat oven to 375°F (190°C). Place half of the butter in a 13 x 9 inch (33 x 23 cm) glass baking dish. Place in the oven for about 3 minutes or until melted. Swirl to coat dish; set aside.

2. In a large deep pot, melt remaining butter over medium-high heat. Cook half of the tandoori paste, the ginger, hot pepper, cumin and paprika, stirring for about 2 minutes or until fragrant. Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 minutes or until sauce is thickened.

3. Meanwhile, in a bowl, combine chicken, Dahi (yogurt) and remaining tandoori paste; toss to combine. Spread a single layer in the prepared baking dish. Bake in the oven for 10 minutes. Pour tomato sauce over the chicken; bake for about 10 minutes longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.