Butter Chicken aka Indian Curry

Submitted by Kelly Smith

4-6 chicken breasts, diced

¼ cup Tandoori paste

1 (15oz) can whole or diced tomatoes

1 onion

2 cloves garlic

2-3 Tbs diced green chilis (about ½ can)

1 ¼ tsp salt

½ tsp pepper

½ tsp ground ginger (or 1 tsp fresh)

½ tsp garam masala

½ tsp kasuri methi

¼ tsp turmeric

¼ tsp ground coriander

¼ tsp cardamom

1/8 tsp ground red pepper (cayenne)

½ cup butter

1 (15oz) can tomato sauce

2 cups cream

Combine chicken, tandoori paste and 2 Tbs water in Ziploc bag. Marinate overnight.

Combine tomatoes, onions and spices in blender; blend until smooth. Melt butter in large pot.

Add blended tomato mixture, tomato sauce and cream. Bring to gentle boil; simmer 20 mins.

Bake chicken at 350 F for 20 mins. Stir chicken and any sauce in pan into sauce mixture on stove. Cook 10-15 mins longer. Serve over rice and/or with Naan bread.

TO FREEZE: Prepare chicken as above. Freeze. Blend sauce ingredients as directed above; place in Ziploc bag. Add melted butter, tomato sauce and cream to sauce bag. Freeze.

TO SERVE AFTER FREEZING: Thaw. Bake chicken at 350 for 20 minutes. Meanwhile, bring sauce to gentle boil; simmer 20 minutes. Add cooked chicken to sauce and cook 10-15 minutes longer. Serve over rice and/or with Naan bread.

Goes great with Naan bread listed in the bread category.

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