Indian butter chicken recipe, an easy Indian recipe for chicken in a creamy tomato sauce. Serve with chapati bread, naan bread or boiled basmati rice...
Rinse the chicken and pat it dry with kitchen paper. Then dice it up into bite-size chunks. Add them to a shallow dish together with 4 tablespoons of yogurt, the grated ginger, lemon juice, half of the garlic paste, a pinch of chili powder and the tandoori masala.
Stir the chicken and place it in the fridge to marinate for 1 hour. Then cover an oven rack with tinfoil and add the diced chicken.
Place the pan over medium-high heat until the butter has melted. Then add the pureed tomatoes, tomato paste and remaining garlic paste. Season with a pinch of chili powder and salt.
Stir and bring the tomato puree to a gentle simmer. Cover the pan and simmer the tomato sauce for about 6 minutes. Then add the cream and remaining yogurt.
Stir again. Cover the pan and cook the butter chicken for another 6 minutes. Then stir in the chopped cilantro.