Butter Chicken

Directions

1. 1
   Preheat oven to 375 F (190 C).
2. 2
   Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish.
3. 3
   Place in oven for about 3 min or until melted.
4. 4
   Swirl to coat dish; set aside.
5. 5
   In large deep pot, melt remaining butter over medium-high heat.
6. 6
   Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant .
7. 7
   Add tomatoes; bring to boil.
8. 8
   Stir in whipping cream; return to boil.
9. 9
   Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
10. 10
    Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine.
11. 11
    Spread in single layer in prepared baking dish.
12. 12
    Bake in oven for 10 minute Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside.
13. 13
    Sprinkle with fresh coriander and lime juice.