Butter Chicken Curry for the Tandoor-less cook

about 12 large chicken breasts, thighs and drumsticks (skinless and boneless or otherwise)

6 tbs Pataks brand Tandoori Paste

1/2 cup coconut milk

fresh cracked black pepper (several turns of the pepper mill)

Whisk together tandoori paste, coconut milk and pepper. Place chicken in a glass baking dish, poke several times with a fork and coat thoroughly with marinade. Refrigerate for at least 6 hours or overnight.

1/4 cup clarified butter (ghee) or canola oil

2 medium onions, coarsely chopped

4 cloves garlic, coarsely chopped

3 tbs fresh gingerroot, grated

2 tsp chilli powder

1 tsp ground turmeric

1 tsp ground coriander

3/4 tsp ground cinnamon

3/4 tsp ground cumin

1 can (798ml) diced tomatoes, drained

2 cups homemade chicken stock

1 tbs brown sugar

kosher salt/freshly ground black pepper to taste

1 cup sour cream (not light or fat-free)

1 tbs finely chopped fresh cilantro

2 tbs almond butter (available in Superstore)

Heat oven to 425F. Line a large baking sheet with parchment paper. Place marinated chicken parts in a single layer and bake until cooked through (do not over bake).

For the butter chicken sauce, while the chicken is cooking, add ghee or oil into a large pot over medium heat. Add onions and garlic. Cook about 5 minutes, stirring frequently, until onions are tender. Add ginger, chilli powder, turmeric, coriander, cinnamon and cumin. Stir to coat onions with spices. Cook for 1 more minute, until spices are fragrant. Add drained tomatoes, stock, brown sugar and salt and pepper.

Bring to a simmer then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.

Transfer 2/3 of the sauce to a blender and puree until smooth. Return puree to the pot with the remaining sauce and mix well. Return to heat. Stir in sour cream, cilantro and almond butter. Add chicken, stir to coat well. Continue cooking just until chicken is hot. Serve over hot cooked basmati rice.