Marinade
1 pound boneless, skinless chicken meat 
¼ cup plain yogurt
½  teaspoon coriander
½ teaspoon paprika
½ teaspoon salt

Tomato Butter Sauce
1 tablespoon butter or vegetable oil
1 tablespoon ginger root paste
1 tablespoon garlic paste
28-ounce can whole tomatoes
2 teaspoons dried fenugreek leaves
1 teaspoon ground red chili flakes
½  teaspoon paprika
½  teaspoon ground cardamom
½ teaspoon ground coriander
½  teaspoon salt
1 cup whipping cream

Garnish
2 tablespoons whipping cream
½ teaspoon garam masala
1 tablespoon finely chopped green onion    

Combine yogurt, the ½ teaspoon ground coriander and ½ teaspoon paprika in a medium bowl. Add chicken and stir until coated. Marinate a couple of hours or overnight in the refrigerator. Remove and place in a lightly-oiled casserole and cook covered at 350 degrees for 30 minutes, remove cover and cook another 5 minutes. Set aside.

Strain the whole tomatoes from the can and reserve the juice. Using a blender, swirl the solids until smooth.

In a large pan, combine oil with the garlic and ginger pastes and sauté for 5 minutes.

Add the smooth tomatoes, the reserved tomato juice and the rest of the seasonings. Cook over medium heat stirring occasionally for about 10 minutes. Reduce heat to a simmer and add the cream while stirring. Simmer for about 30 minutes.

Cut the reserved chicken meat into 1-inch cubes and add to the simmering butter sauce.

Carefully spoon the chicken and sauce into a large serving bowl and drizzle with the 2 tablespoons of cream and sprinkle with the garam masala and green onion.

Serve with basmati Indian steamed rice and assorted chutneys.

Click here to see Sanjay's tip

January 2010