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The Better Butter Chicken (11pts) Recipe


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     The Better Butter Chicken (11pts)

Category   Entrees - Maindishes
Sub Category   None
Servings   5

2 1/2 lbs chicken breast
1/2 c President's Choice Tandoori Marinade (Memories of Kashmir)
1 tbsp butter
1 1/2 c choppped onions
1 tbsp minced garlic
1 1/2 tbsp grated gingerroot
1 1/2 tsp chili powder
3/4 tsp ground turmeric & ground coriander
1/2 tsp ground cinnamon & ground cumin
1 can (28 oz/798 ml) diced tomatoe, drained
1 1/2 c reduced sodium chicken broth
1 tbsp brown sugar
1/4 tsp salt & freshly ground pepper
1/3 c light sour cream (not fat-free)
1 tbsp minced fresh cilantro
1 tbsp cashew butter

Tandoori Chicken 1. Poke raw chicken breast in several places with a fork. Place chicken in a large heavy duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
2. Preheat oven to 425 degrees. Place chicken in a single layer on a baking sheet lined with foil and bake for 20-25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. wshen cool enough to handle, cut into bite sized pieces and add to the butter chicken sauce as directed in recipe.
Butter Chicken Sauce- 1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
2. Transfer half the sauce to a blender and puree until smooth. Return pureed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew butter. Add cut-up Tandoori Chicken and mix well. Cook just until chicken is hot. Serve with Basmati rice

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