I Can’t Believe There’s No Butter…Butter Chicken10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg) For Tandoori Marinade
5-6 garlic cloves, finely minced
1 piece of ginger, peeled and finely minced (about 1½ inches in length)
1/8 cup good quality oil (canola, safflower….)
2 small green chilies, finely minced
Juice of 1 lemon
3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given at right)
salt and pepper to taste
2 tbsp garam masala
2 tbsp ground cumin
1 tbsp ground coriander
4 tsp paprika
1/2 tsp ground fenugreek
1 tsp turmeric
½ tsp red chili powder
Combine all of the ingredients above and store in an airtight container for up to 6 months.To make the Tandoori Chicken:
Mix together the marinade ingredients until smooth and add the chicken.
Coat the in a plastic zip bag. Refrigerate. Remove the chicken and any excess marinade before cooking, discard the marinade.
Preheat the oven to 425 degrees F.
Grease a foil lined baking sheet lightly with oil. Place your chicken in a single even layer on the sheet. Bake for 10-12 minutes, turn the over and cook for another 10 minutes.
Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside.
Squeeze fresh lemon juice on top and garnish with extra lemon wedges.
This can be served with a cool and refreshing yoghurt dip (yoghurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).For No Butter Chicken Sauce 2 tbsp extra virgin olive oil
1 1/2 cups chopped onions
1 tbsp minced garlic
1 1/2 tbsp grated gingerroot
1 1/2 tsp chili powder
3/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 can (28 oz/798 mL) diced tomatoes, drained
1 1/2 cups reduced-sodium chicken broth
1 tbsp honey
1/4 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
1/3-cup soy milk
1 tbsp minced fresh cilantro
2 tbsp cashew/almond butter
Hot cooked basmati rice (optional)
While chicken is baking, make sauce.
Heat extra virgin olive oil. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes.
Add gingerroot, chile powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute.
Add drained tomatoes, broth, honey, salt and pepper.
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
Transfer half the sauce to a blender and purée until smooth.
Return puréed sauce to pot with remaining sauce.
Mix well and return to heat. Stir in soy milk, cilantro and cashew/almond butter.
Add cut-up Tandoori chicken and mix well.
Cook just until chicken is hot. Serve over hot basmati rice, if desired.