Butter Chicken

I usually serve this on top of rice - which has the added advantage of soaking up the sauce.

6 - 8 Skinless chicken breasts
Tandoori paste yogurt
1 tsp Tandoori paste
1 Tbs Yogurt
1 Litre Tomato puree (2 - 19 oz cans should do the trick)
½ lb Butter or margarine
500 ml Whipping cream (Middle size of carton)
3 tsp Garam masala
Cayanne Pepper to taste

  1. For every 1 teaspoon Tandoori Paste use 1 Tablespoon of Yogurt until you have
    enough to marinate…

  2. Marinate Boneless Chicken Breast in Tandoori paste yogurt

  3. Let sit for 1 hour

  4. Preheat oven to 425

  5. Cook chicken breast 40 minutes - do not overcook , let it be a little pink

  6. Remove from oven and cut chicken into cubes or how you would like it


  1. Cook tomato puree on Medium Heat till you notice it is turning somewhat of a brown colour-this removes all the acidity in the Tomato Puree

  2. After it has a tinge of brown add 1/2 a pound of butter and mix

  3. Add garam masala to desired liking-you will be able to tell

  4. Add some cayenne pepper and black pepper, again to desired taste

  5. Than add whipping cream, you will notice the sauce become slight pinkish red, and again do a little at a time so that you don’t over add the whipping cream

  6. Add the chicken to the sauce and put it on low to medium heat

  7. Keep tasting and adding garam masala, cayenne as desired