Butter Chicken

Tandori Chicken Ingredients:

- 2 chicken breasts, cut in small cubes

- 2 tbsp chickpea flour *

- 2 tbsp gluten-free plain yogurt (or 1 tbsp milk and 1 tbsp gluten-free Mayonnaise)

- 1/2 tbsp garlic, minced

- 1/2 tbsp ginger, minced

- 1/2 tbsp cumin powder

- 1/2 tsp chili powder

- 1/2 tsp turmeric powder

- 1/4 tsp salt

- 1/4 cup cilantro or chive, minced

Sauce Ingredients:

- 2 tbsp unsalted butter

- 2 tbsp oil

- 1.5 tbsp ginger, minced

- 1.5 tbsp garlic, minced

- 3 fl. oz (1/2 small can) tomato paste

- 2 tbsp gluten-free plain yogurt (or 1 tbsp milk and 1 tbsp gluten-free Mayonnaise)

- 1 cup 35% cream

- 2 tbsp cilantro or chive, minced

- salt to taste

Preparation:

- Marinate chicken with chickpea flour, yogurt (or milk and Mayonnaise), garlic, ginger, cumin powder, chili powder, turmeric powder, salt, and cilantro (or chive). Leave the marinated meat in the fridge for at least 4 hours.

- Cover two cookie trays with aluminum foil. Spread the marinated chicken one by one on the trays.
- Broil the meat in oven at 450F for 10 minutes. Take the meat out and let cool.

- In a large pot, heat butter and oil on medium heat. Add garlic and ginger and fry until golden brown. Add tomato paste, yogurt, and cream and stir until the sauce is uniform. Add cilantro (or chive) and chicken. Simmer for 10 minutes.

- Serve hot with Basmati rice.