Butter Chicken

This was pretty good despite the fact that I forgot half the recipe.  Oops.  We ate it with basmati rice.

Ingredients (marinade):

3 chicken breasts, cut into ~1 1/2 in. pieces
1 cup plain yogurt
1/2-in piece of ginger (this said ginger paste but I don't have that or know what it is)
Clove of garlic (same comment)
4 Tb tandoori chicken masala (it's just a bunch of spices, but I was lazy and don't have a grinder so I just bought a pre-made mix at Whole Foods)
2 Tb lemon juice

Put everything except the chicken into a food processor and puree.  Then marinate the chicken in the puree overnight.

Ingredients (the rest):
The marinated chicken
2 Tb butter
1/2-in piece of ginger, diced
Clove of garlic, diced
1-2 green chilis, slit
4 tomatoes
1/2 tsp salt
1 pint milk (forgot this, oops)
1 tsp garam masala (forgot this, oops)
Coriander

Preheat oven to broil.  Saving the marinade, broil the chicken until "evenly golden brown" -- we just cooked it until it looked done because the marinade is brown so it's pretty hard to tell.  I think we might have cooked it for too long though, it was a little tough / dry -- it does sort of cook for another 10 min in the sauce later.  Next time I'll take it out 5 min earlier.

Meanwhile, melt butter in a saucepan over medium heat and add the ginger, garlic and chili.  (We didn't really do this but I think cooking the ginger and garlic in the oil first would have been better.  Instead we pureed it with the tomatoes).  While these are cooking, add the tomatoes to a food processor and puree.

Add the puree, leftover marinade and salt to the pan and simmer for 5-7 minutes on medium-low heat.


Add the chicken and cook for another 10 minutes on low heat.

Add the milk and garam masala and cook for another 2-3 minutes. (Forgot this part)

Garnish with coriander and serve.