easy butter chicken

  • 2 tbsp butter
  • 2 tbsp tandoori or tikka curry paste
  • 1 tbsp minced fresh gingerroot
  • 2 tsp minced fresh hot pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 can (28 oz) diced tomatoes
  • 1 cup 35 % whipping cream
  • 1-1/2 lbs boneless skinless chicken, cut into chunks
  • 1/2 cup plain yoghurt
  • 1/4 cup chopped fresh coriander
  • 2 tbsp freshly squeezed lime juice


Preheat oven to 375 °F.  In a 13 x 9-inch glass baking dish place half the butter. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.

 In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, all of the the ginger, hot pepper, cumin and paprika, stirring, for about 2 min 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 min or until sauce is thickened.

 Meanwhile, in bowl, combine chicken, yoghurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 15 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with fresh coriander and lime juice.