Ingredients:

2 lbs boneless chicken thighs

Marinade ingredients:

1 cup buttermilk

1/2 cup yogurt

8 cloves of garlic, minced

4 tbsps lemon juice

2 tbsps tandoori mix (make sure the packet ingredients do not contain artificial

colors)

1/2 cup unsalted melted butter (some will be used for the sauce, below)

Sauce ingredients:

1 cup creamy tomato soup

1 onion, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp garam masala

1 cup of cream (or Half-and-Half)

Chopped cilantro for garnishing.

2 tbsp cooking oil.

Preparation:

Marinate the chicken pieces in yogurt, buttermilk, lemon juice, and 3/4th of the

melted butter, tandoori mix. Cover and refrigerate overnight.

- Heat oil in the pan.

- Sautee the onions with the ginger and garlic paste.

- Discard the marinade and add the chicken to the sauteed onions.

- Cover and allow to cook on low heat, until the liquid from the chicken dries up.

- Sprinkle some salt and pour in the soup.

- Cover once more and let it cook on low heat. When the chicken is done, turn off

the heat and pour in the cream, mixing it properly.

- Pour the preparation in a serving bowl, drizzle the butter on top, and garnish

with cilantro.

NOTE: If you want to make chicken kababs instead, then do not make a gravy.

Pull out the chicken from the marinade and place on skewers and broil until it

browns. Then take it out, brush it with butter, sprinkle some tandoori powder on

it, and cover with squeezed lemon juice. Serve with garden salad as in the

picture.

Butter Chicken

Get creative!