Amber India's Butter Chicken

 The Chicken

• 3lbs Chicken, skinned
• Juice of 1 Lemon
• 1 Tbsp Hot Red Pepper Flakes
• 2.5 Tsp Kosher Salt
• 1.5 c Plain Yogurt
• 2 Tbsp Heavy Cream
• 1.5 tsp Garlic Paste
• 1.5 tsp Ginger Paste
• 1/2 tsp ground Coriander seed
• 1/2 tsp ground Cumin
• 1/2 tsp Garam Masala

Directions

1. Make 3 parallel cuts on top of each piece of chicken and place into a resealable bag
2. Combine lemon juice, red pepper flakes, and 2tsp salt and pour over chicken.
3. Marinate chicken in fridge for 30 mins.
4. Combine yogurt and cream in a bowl and blend well.
5. Mix together garlic paste, ginger paste, coriander, cumin, garam masala and 1/2 tsp salt. Add to the yogurt mixture blending throughly.
6. When chicken is done marinating (after 30 mins), pour the yogurt mixture into the bag and let it marinate again overnight.
7. Preheat oven to 450F
8. Remove chicken from marinade and bake for 30 mins

The Sauce

• 1 tsp ground Ginger
• 1.2 tsp ground Red Chili
• pinch Garam Masala
• pince Mace
• pinch Nutmeg
• 1/2 tsp ground White Pepper
• 2 tsp Brown Sugar
• 1/4 c Unsalted Butter
• 2 cups canned Chopped Tomatoes
• 1 Tbsp Tomato Paste
• 1 Tbsp Heavy Cream
• 2 Tbsp ground Fenugreek
• 2 c Water
• Kosher Salt to taste
• Cilantro, chopped for garnish

Directions

1. Combine ginger, ground chile, garam masala, mace, nutmeg, white pepper and brown sugar into a small bowl
2. Melt butter in large skillet over med-high heat. Add tomatoes, tomato paste, spice-Sugar blend and water. Simmer, stirring frequently for 20 mins. Add more water if it gets too dry.
3. Add chicken to the sauce and simmer for 10 mins stirring frequently to prevent burning.
4. Add salt if needed, garnish with cilantro and serve over rice