Butter Chicken

• 3 1/4 lb chicken, cut into 8 pieces
• 1/3 cup tandoori paste
• 5 1/2 tbsp ghee
• 1/4 cup tomato paste
• 3/4 inch fresh ginger, peeled, grated
• 1 None long green chili, finely sliced
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp sugar
• 1 1/4 cups cream
• 1 None lemon, juiced
• None None naan, to serve
• None None mango chutney, to serve
• None None lemon wedges, to serve

1. In a large bowl, combine chicken and tandoori paste. Marinate for 30 mins, or overnight.
2. In a large, heavy-bottomed saucepan, heat ghee over medium heat. Cook chicken for 4-5 mins, until browned on all sides. Set aside.
3. Add tomato paste, ginger, chili, spices and sugar. Cook, stirring, for 1-2 mins. Add 1 cup water and cream. Bring to simmer over medium heat. Return chicken to pan and simmer for 15-20 mins, until chicken is cooked through. Add lemon juice and season.
4. Serve with naan, mango chutney and lemon wedges.

chicken, tandoori paste, ghee, tomato paste, ginger, long green chili, garam masala, cumin, sugar, cream, lemon, naan, mango, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25449 (may not work)