Butter Chicken

Submitted by PiceSeasGirl

"This recipe is a bit of a labour of love, but it is well worth the wait."

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 2 1⁄2 lbs boneless skinless chicken breasts, cubed
• 4 tablespoons tandoori paste
• 15 ounces plain yogurt
• 4 tablespoons lemon juice
• 5 tablespoons campbell's tomato soup
• 3 tablespoons fresh ginger, Grated
• 10 ounces creamo
• 1 teaspoon garam masala
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1 teaspoon red chili pepper flakes
• 1⁄4 teaspoon cayenne pepper
• 1 tablespoon dried coriander
• 4 teaspoons lemon juice
• 1 teaspoon ground cumin
• 4 ounces butter

directions

1. Mix together tandoori paste, yogurt and the juice from one lemon (About 3 Tbsp).
2. Place chicken in the tandoori mixture and marinade for at least 1 hour.
3. Remove chicken from the tandoori mixture and bake at 350 degrees F until cooked.
4. In a measuring cup combine tomato soup and add water until you reach 1 Cup of liquid.
5. Add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
6. Melt Butter in a frying pan. Mix tomato soup mixture into the butter and add cooked chicken cubes.
7. Simmer and Serve over rice.