Butter Chicken And Raita

• 2 lbs boneless skinless chicken thighs, cubed
• 3/4 cup Greek yogurt
• 1/4 cup tandoori paste
• 6 tbsp (3/4 stick) butter
• 1 None onion, sliced
• 1 None long green chili pepper, seeded and finely chopped
• 1 piece (2 inches) ginger, peeled and grated
• 2 tsp garam marsala
• 2 tsp ground cumin
• 1/2 tsp paprika
• 1 can (15 oz) tomato puree
• 5 oz baby spinach, coarsely chopped
• None None Steamed rice, cilantro leaves, to serve
• None None FOR THE RAITA
• 1 cup Greek yogurt
• 1 small cucumber, grated
• 2 tbsp lemon juice
• 1/2 tsp ground cumin

1. Combine chicken, 1/4 cup of the yogurt and tandoori paste in a shallow dish. Mix well. Cover; refrigerate 2 hours.
2. Melt 3 tbsp of the butter in a large, deep skillet on medium heat. Cook chicken 6-8 mins, turning, until browned all over. Remove and set aside.
3. Heat remaining 3 tbsp butter in same pan. Saute onion 4-5 mins, until lightly golden. Add chili pepper, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 mins, until fragrant.
4. Return chicken to pan with tomato puree; bring to a boil. Reduce heat to low; simmer 5-10 mins, until sauce thickens.
5. Meanwhile, for the raita, mix all ingredients in a medium bowl.
6. Stir remaining 1/2 cup yogurt and spinach into the skillet; heat gently. Serve chicken on a bed of rice, garnished with cilantro. Accompany with raita.

chicken thighs, greek yogurt, tandoori paste, butter, onion, long green chili pepper, ginger, garam marsala, ground cumin, paprika, tomato puree, baby spinach, steamed rice, raita, greek yogurt, cucumber, lemon juice, ground cumin

Taken from recipes-plus.com/api/v2.0/recipes/32411 (may not work)