Leslie's Butter Chicken
November 23, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Oven Bake, Stove Top, Diabetic, Gluten-Free, Low Fat, No Eggs, Sugar Substitute, Make it from scratch, Boneless Pieces, Spicy more
"This is my daughter's recipe. It is a very easy to put together. As a matter of fact I sometimes marinate the chicken and cook it off 2 days before making the sauce. So all that is left to do is making the sauce and cooking rice. As they say...easy peasy!"
- TANDOORI CHICKEN
- Serving Size: 1 (284.2 g)
- Calories 491.4
- Total Fat - 25.6 g
- Saturated Fat - 10.4 g
- Cholesterol - 185.8 mg
- Sodium - 146.1 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.4 g
- Sugars - 1.5 g
- Protein - 56.5 g
- Calcium - 192.9 mg
- Iron - 5 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
For Chicken: In large bowl combine tandoori paste, lemon juice and yogurt; add chicken; mix well to coat.
Cover and refrigerate overnight.
Preheat oven to 350F.
Arrange chicken in large baking dish and pour marinating liquid over chicken.
Bake for 20-25 minutes (if using thighs, cook a little longer; cool and debone).
Sauce: In blender, combine sauce ingredients except butter & cream; process until smooth.
In large saucepan, heat butter over medium heat.
Stir in sauce and bring to simmer.
Add cooked chicken and pan juices.
Simmer for 10 minutes.
Add cream and cook for 3 minutes to heat through; do not boil.
Tips & Variations
No special items needed.