Butter Chicken

Total Time: 25 hrs 25 mins Preparation Time: 25 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon salt
• 2 tablespoons plain yogurt, i used greek
• 1 tablespoon lime juice, fresh
• 2 tablespoons garam masala
• 2 teaspoons chile powder
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 teaspoons dried fenugreek leaves
• golf ball size piece ginger, peeled and chopped
• 4 garlic cloves, large
• 2 tablespoons peanut oil
• 2 jalapeno peppers
• 1 anaheim chili
• 1 1/2 lbs boneless chicken breasts, preferably organic
• 2 (14 ounce) cans diced tomatoes with juice
• 1 small nugget ginger, peeled and chopped
• 2 garlic cloves
• 1 jalapeno pepper
• 2 anaheim chilies
• 5 whole cloves
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup butter
• 2 teaspoons ground cumin
• 2 teaspoons tomato puree
• 4 teaspoons honey
• 2/3 cup heavy cream
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon lime juice, fresh
• 1 teaspoon black pepper
• cooked rice

Recipe

• 1 tikka marinade for chicken (do the night before):.
• 2 cut 1 anaheim chile, the 2 jalapeno chilies, the 4 large cloves of garlic, and golf ball sized ginger to a size that you can process them in the food processor; process them. place the processed mix in a large bowl, and stir in the 11 ingredients above the ginger on the ingredient list in, plus the peanut oil. mix in the chicken well, and place in the refrigerator to marinate overnight.
• 3 tomato sauce (can be done night before or day of):.
• 4 cut the 2 anaheims, the 1 jalapeno pepper, the 2 cloves of garlic, and the nugget of ginger so that it can be processed, and process it. place the processed mix plus the 2 cans of tomatoes, the cloves, 1 tsp salt, and the water in a medium sized dutch oven. bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened. put to the side (but in the refrigerator if to be used the next day).
• 5 butter chicken (day of):.
• 6 take the chicken out of the refrigerator and let it sit about 20 minutes before you start cooking; preheat the oven to 405 degrees. transfer the chicken to a roasting pan, with its marinade, and cover with buttered foil. place in a hot oven, and cook for about 5 minutes. reduce heat to 400 and cook for about 15 minutes (check on it) or until done.
• 7 while chicken is cooking, melt butter in a large dutch oven, and add the ground cumin; let the sizzle gently for a few minutes. add the tomato sauce, bring back to a gentle simmer, and cook for about 5 minutes.
• 8 add the tomato puree, honey, cream, 1 tbsp fenugreek, 1 tbsp lime juice, and black pepper; continue to simmer gently, stirring occassionally, for about five minutes or until sauce is rich, thick, and creamy. add the cooked chicken, mix well, and simmer gently for five minutes to marry flavors.
• 9 serve over rice.