Indian Butter Chicken

I love Indian food and I especially love Butter Chicken.  The first part of the recipe starts out with a chicken tandoori marinade with yogurt, ginger, garlic, lemon, garam masala, and turmeric.  You can marinate the chicken for 24 hours or 1 hour depending on how much time you have.  Since the rain is here to stay, I am not so motivated to stand outside and grill the chicken, so an easy way to do it is to place a piece of crimped foil on a baking tray and pour the chicken marinade in an even layer and broil the chicken in the oven until it is most of the way cooked.  Meanwhile, you can make the butter sauce by sautéeing an onion and garlic and adding 4 diced tomatoes or a can of diced tomatoes, garam masala, a cinnamon stick, several cardamon pods and 2 whole cloves and cooking it down with a little crème fraîche or heavy cream (hence the name Butter Chicken!) until it is slightly thick.  When the chicken is almost cooked, carefully add it to the creamy tomato sauce and cook another 10 minutes and taste for seasoning.  Serve over basmati rice with some naan bread on the side.  Click here for the recipe….