Murgh Makhani

Submitted by Shiori

This is our favorite Indian dish out of them all. Spiciness depends on a lot of variables, most importantly the amount of cream you add.

Serves 4

Sauce

 * 4 tbsp butter
 * 15 oz can of tomato sauce
 * 3 cups heavy cream
 * 2 tsp salt
 * 1 tsp cayenne pepper
 * 1 tsp garam masala
 * 1 tsp cayenne pepper
 * 1 tsp ginger paste
 * 1 tsp mango chutney

Chicken

 * 1.5 lbs boneless chicken breast
 * 2 tbsp vegetable oil
 * 2 tbsp tandoori masala
 * If you can't find tandoori masala easily, you'll want to combine (makes ~4 tbsp):
 * 2 tsp coriander
 * 1 1/2 tsp cumin
 * 1 tsp tumeric powder
 * 2 tsp garlic powder
 * 2 tsp paprika
 * 1 tsp red chili powder

Directions

 * 1) Preheat oven to 375 degrees F (190 degrees C)
 * 2) Cut chicken into 1/2" cubes
 * 3) Melt butter in a saucepan over medium-high heat along with the the rest of the "sauce" ingredients listed above. Bring to a simmer, then reduce heat. Cover and continue to simmer for 30 minutes, stirring ocassionally.
 * 4) While the sauce is simmering, combine vegetable oil with the tandoori masala to make a paste. Thoroughly coat the chicken with the paste by tossing it, and spread the chicken out onto a baking sheet.
 * 5) Bake chicken in the preheated oven until no longer pink in the center, about 14 minutes. Once done, add the chicken to the sauce and simmer for an additional 5 minutes before eating.