This is two step recipe. You make tandoori chicken and you make the butter sauce seperately, and then mix together. Its easy to do, the longest step is making the tandoori chicken. The taste is worth the effort!
To make the Tandoori Chicken:
Mix tandoori paste, yoghurt and lemon juice in a bowl. Add chicken and mix well. Leave in fridge to marinate for 2 hours up to overnight.
Cook the chicken over coals in a webber or BBQ with lid. Alternately you may cook in a moderate oven. Cook until browned and cooked through. Baste chicken with Ghee* throughout the cooking process.
Cut chicken into large bitesize pieces once cooked. If using chicken legs remove the meat from the bone completely and discard the bones. Chicken can be cooled before cutting and I often cook the chicken the day before.
To make the butter sauce:
Place tomato puree in a pan and simmer until reduced. Add the honey, fenugreek, chilli, salt and pepper. Cut butter into pieces and add to sauce. Stir well to combine.
Add the tandoori chicken and cook until chicken is warmed through (2-3 minutes).
Remove from heat and stir cream through.
Serve immediately with steamed basmati rice.
*Ground Fenugreek can be found at Indian Grocers
*Tandoori paste can be found at most supermarkets
*If you don't have Ghee use a 50/50 mix of oil and butter instead
**Short on time?
Buy a BBQ chicken and remove flesh from the bone. Cut larger peices into large bite size pieces. Omit the yoghurt from the recipe. Instead add some ghee or oil to a frypan and fry the tandoori paste until fragrant. Add the chicken and fry until lightly browned. At the end of cooking add the lemon juice and mix well. Follow the rest of the recipe as usual.
**Have fresh tomatoes that you would like to use?
Skin and deseed 10 medium to large tomatoes. Puree and use in place of the tin of tomatoe puree. Depending on the sweetness of the fresh tomato you can often omit the honey. I suggest tasting the sauce for sweetness before adding honey.
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