Butter Chicken

• 3 whole boneless skinless chicken breasts
• salt
• 1 teaspoon indian chili powder
• 1 teaspoon black pepper
• 12 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 34 cup butter
• 34 cup whipping cream

1. tandoori chicken: with a sharp knife, make regular slits in chicken.
2. rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
3. Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
4. Pour over chicken and marinate for 10-12 hours in fridge.
5. Preheat oven to 425F.
6. Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
7. remove from oven and cut in 1" cubes.
8. Butter Chicken: in a saute pan melt butter.
9. add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140F.
10. for 2 minutes.
11. Do not boil.
12. Stir in cubed chicken and heat through.
13. serve with basmatti rice.

chicken breasts, salt, indian chili powder, black pepper, ground ginger, garlic, paprika, plain yogurt, lemon juice, butter, whipping cream

Taken from www.food.com/recipe/butter-chicken-67906 (may not work)