Butter Chicken

• 2 tablespoons butter
• 2 tablespoons curry paste
• 1 tablespoon crushed gingerroot
• 2 teaspoons crushed hot pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 (28 ounce) can crushed tomatoes (ground)
• whipping cream
• 1 12 lbs boneless skinless chicken, cut into chunks
• 12 cup plain yogurt
• 14 cup coriander
• 2 tablespoons lime juice or 2 tablespoons lemon juice

1. Preheat oven to 375 F (190 C).
2. Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish.
3. Place in oven for about 3 min or until melted.
4. Swirl to coat dish; set aside.
5. In large deep pot, melt remaining butter over medium-high heat.
6. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant .
7. Add tomatoes; bring to boil.
8. Stir in whipping cream; return to boil.
9. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
10. Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine.
11. Spread in single layer in prepared baking dish.
12. Bake in oven for 10 minute Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside.
13. Sprinkle with fresh coriander and lime juice.

butter, curry, gingerroot, hot pepper, ground cumin, paprika, tomatoes, whipping cream, chicken, yogurt, coriander, lime juice

Taken from www.food.com/recipe/butter-chicken-490310 (may not work)