Tandoori Chicken with Butter Sauce

https://www.chatelaine.com/recipe/stovetop-cooking-method/lakshmi-sundarams-tandoori-chicken-with-butter-sauce/

Ingredients

• 4 tsp finely minced ginger

• 4 tsp finely minced garlic

• 2 lemons

• 2 tsp paprika

• generous pinches salt

• 1 kg skinless, boneless or bone-in chicken thighs, or breasts

• 1/2 cup plain yogurt

• 3 1/2 tsp garam masala

• generous pinches cayenne pepper, optional

• 1 tbsp vegetable oil

• 398-ml can crushed tomatoes, or tomato sauce or 5 fresh tomatoes, peeled, seeded and diced

• 1/2 to 1 small hot chili, finely minced, optional

• 4 tbsp cold butter, cut into cubes

• 1 tbsp honey

• 1/2 cup 35% cream

Instructions

For tandoori chicken, prepare ginger and garlic. Squeeze juice of lemons into a large bowl. It should measure about ¼ cup (50 mL). Stir in paprika and salt. Set aside. Using the tip of a knife, make a few slits in chicken. Add chicken to lemon-juice mixture. Turn to coat. In another bowl, stir yogurt with 1½ tsp (7 mL) garam masala, cayenne and 2 tsp (10 mL) each of ginger and garlic. Add to chicken and stir to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour or up to 12 hours.

When ready to roast, preheat oven to 500F (260C). Line a large rimmed baking sheet with foil. Arrange chicken in single layer on foil. Roast until cooked through, 15 to 20 min if boneless and 25 to 35 min if bone-in.

Meanwhile, for sauce, heat oil in a large saucepan over medium. Add remaining ginger and garlic. Stir for 30 sec. Add tomatoes and hot pepper. Bring just to a boil, 1 to 3 min. Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream. Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.

Cut chicken into large bite-sized pieces, if you wish, and add to sauce. Continue simmering until chicken is hot. If making ahead, cover and refrigerate for up to 2 days.