Ingredients
- 3 tablespoons butter, divided
- Tandoori or tikka curry paste (2 tablespoons)
- 1 tablespoon gingerroot, minced
- 2 teaspoons fresh hot chili pepper (or 1/2 teaspoon chili flakes or as much as you like)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (28 ounce) crushed tomatoes
- 1 cup heavy whipping cream
- 1 1/2 pounds boneless skinless chicken breasts (or thighs, skinless)
- 1/2 cup yogurt (plain)
- 1/4 cup chopped fresh coriander
- 2 tablespoons fresh squeezed lime juice (or lemon juice)
- 1/4 teaspoon salt
- Hot cooked rice
How to Make
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Step 1: Preheat oven to 375 °F. Place half (1 1/2 tablespoons) of butter in a 13x9 inch glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
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Step 2: In large deep pot, melt remaining 1 1/2 tablespoons butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper or flakes, cumin and paprika, stirring, for about 2 minutes or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer stirring often for 10 minutes or until sauce is thickened.
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Step 3: Meanwhile in bowl combine cubed chicken, yogurt, remaining tandoori paste and salt; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 minutes.
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Step 4: Pour tomato sauce over chicken; bake for about 15-20 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with cooked rice.
We hope you enjoy this recipe!
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