Butter Tandoori Chicken

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Ingredients

1.2 kg	chicken thigh fillets, cut into big pieces
2	limes, the juice
1 cup(s)	thick yoghurt
2 tbsp	Kashmiri chili powder
2 tsp	minced garlic
2 tsp	minced ginger
1 tsp	dried fenugreek leaves
2 tsp	garam masala
2 tsp	salt
2 tbsp	sunflower oil
	For the sauce:
5 tbsp	sunflower oil
2 large	brown onions, chopped
1 tbsp	minced ginger
6	green cardamon pods, crushed
1	green chili, chopped
5 g	blade mace
4 tbsp	cashew paste
100 ml	tomato paste
1 kg	vine ripened tomatoes, chopped
500 ml	chicken stock
1 tsp	salt
2 tsp	honey
2 tsp	Kashmiri chili powder
2 tsp	garam masala
2 tsp	dried fenugreek leaves
100 g	butter, unsalted
200 ml	cream
	To garnish:
some	green chilies
	coriander leaves
	cream

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Combine lime juice, yoghurt, chili, garlic, ginger, fenugreek leaves, garam masala, salt and oil.
Coat the chicken pieces with the mixture and refrigerate for at least 3 hours or overnight.

Preheat the oven grill. Place the chicken pieces on a grill rack with a tray. Grill on each side until the chicken is cooked and browned, but still juicy.

For the butter sauce heat oil in a pan, add the onions and cook until translucent. Add ginger, cardamom, chilies, mace and cashew paste and fry for further 2 minutes. Add tomato paste, stir for a couple of seconds, then add tomatoes, chicken stock and salt and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.

Blend to a purée to make a smooth sauce and strain through a sieve. Return the sauce to the pan and cook over low heat. Add honey, the tandoori chicken and drippings. Stir and simmer for 4 minutes. Sprinkle over chili, garam masala and fenugreek leaves. Add butter and stir until it melts. Stir in the cream and take off heat.

Garnish with green chilies, fresh coriander and cream and serve with rice or Paratha bread.

Note:
Substitute curry leaves for the fenugreek leaves.