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Leslie's Butter Chicken

Here's how you make Leslie's Butter Chicken
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  • Servings: 4
  • Prep: 25m
  • Cook: 35m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • TANDOORI CHICKEN
  • 1 1/2 pounds chicken breasts, boneless, skinless (or chicken thighs)
  • 3 1/2 tablespoons tandoori paste
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons low-fat yogurt (plain)
  • SAUCE
  • 1/4 cup tomato paste
  • 1/2 cup water
  • Gingerroot, 1 inch, finely grated
  • 1 green chili pepper, fresh, seeded & finely chopped
  • 4 teaspoons lemon juice, fresh
  • 1 tablespoons cilantro, fresh
  • 1 teaspoon cumin, ground
  • 1 teaspoon garam masala
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter (unsalted)
  • 1 cup whipping cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For Chicken: In large bowl combine tandoori paste, lemon juice and yogurt; add chicken; mix well to coat.

  • Step 2: Cover and refrigerate overnight.

  • Step 3: Preheat oven to 350F.

  • Step 4: Arrange chicken in large baking dish and pour marinating liquid over chicken.

  • Step 5: Bake for 20-25 minutes (if using thighs, cook a little longer; cool and debone).

  • Step 6: Sauce: In blender, combine sauce ingredients except butter & cream; process until smooth.

  • Step 7: In large saucepan, heat butter over medium heat.

  • Step 8: Stir in sauce and bring to simmer.

  • Step 9: Add cooked chicken and pan juices.

  • Step 10: Simmer for 10 minutes.

  • Step 11: Add cream and cook for 3 minutes to heat through; do not boil.

We hope you enjoy this recipe!

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