Butter Chicken

• 3 1/4 pounds chicken cut into 8 pieces
• 1/3 cup tandoori paste
• 5 1/2 tablespoons ghee
• 1/4 cup tomato paste
• 3/4 inch fresh ginger peeled, grated
• 1 green chili long, finely sliced
• 1 teaspoon Garam Masala
• 1 teaspoon cumin
• 1 teaspoon sugar
• 1 1/4 cups cream
• 1 lemon juiced
• naan to serve
• mango chutney to serve
• 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, green chili, garam masala, cumin, sugar, cream, lemon juiced, serve, mango, lemon wedges

Taken from www.yummly.com/recipe/Butter-Chicken-1404347 (may not work)