Butter Chicken

• 1 full chicken, cooked and de-boned
• 2 tablespoons ginger
• 1 garlic clove
• 1 liter half-and-half cream
• 3 -4 tablespoons tandoori masala
• 1 (6 ounce) can tomato paste
• coriander (for garnish)

1. Fry ginger and garlic in oil.
2. Add cream and bring to a boil over low heat.
3. Add tandoori masala, tomato paste, and chicken.
4. Simmer for 20 minutes.
5. Sprinkle with fresh green coriander.
6. Serve with a dollop of plain yogurt on the side.

full chicken, ginger, garlic, cream, tomato paste, coriander

Taken from www.food.com/recipe/butter-chicken-482109 (may not work)