Butter Chicken

• 2 12 lbs boneless skinless chicken breasts, cubed
• 4 tablespoons tandoori paste
• 15 ounces plain yogurt
• 4 tablespoons lemon juice
• 5 tablespoons campbell's tomato soup
• 3 tablespoons fresh ginger, Grated
• 10 ounces creamo
• 1 teaspoon garam masala
• 34 teaspoon salt
• 14 teaspoon sugar
• 1 teaspoon red chili pepper flakes
• 14 teaspoon cayenne pepper
• 1 tablespoon dried coriander
• 4 teaspoons lemon juice
• 1 teaspoon ground cumin
• 4 ounces butter

1. Mix together tandoori paste, yogurt and the juice from one lemon (About 3 Tbsp).
2. Place chicken in the tandoori mixture and marinade for at least 1 hour.
3. Remove chicken from the tandoori mixture and bake at 350 degrees F until cooked.
4. In a measuring cup combine tomato soup and add water until you reach 1 Cup of liquid.
5. Add ginger, garam masala, salt, sugar, chillies, coriander, 4 teaspoons of lemon juice, and cumin to the water & tomato soup mixture.
6. Melt Butter in a frying pan.
7. Mix tomato soup mixture into the butter and add cooked chicken cubes.
8. Simmer and Serve over rice.

chicken breasts, tandoori paste, yogurt, lemon juice, campbells tomato soup, fresh ginger, creamo, garam masala, salt, sugar, red chili pepper, cayenne pepper, dried coriander, lemon juice, ground cumin, butter

Taken from www.food.com/recipe/butter-chicken-189886 (may not work)