Butter Chicken Recipe: <br><br>12 Boneless, skinless chicken thighs<br>Favorite Tandori spice blend<br>¾ C. Full fat Greek yogurt<br>Mix together Tandori spice and Greek yogurt to your desired taste. I like mine strong, so I use at least 3-4 Tbsp. of spice to the ¾ C. yogurt. <br>Salt and Pepper chicken if desired and coat with the yogurt mixture. <br>Allow to marinate for 4 hrs and up to 24hrs in the fridge.<br>When ready to use. Grill on the BBQ or bake in the oven at 425 degrees until internal temperature reaches 165 degrees, about 20 min. <br><br>Butter Chicken Sauce:<br>3 Tbsp. Butter, slightly browned<br>1-2 Tbsp. Peanut oil<br>2 Shallots, diced<br>1 Small onion, diced<br>1 ½ Tbsp. Garlic, minced<br>2 Tbsp. Gingerroot, grated<br>1 Can (28 oz) Diced tomatoes, drained (I prefer Muir Glen fire roasted tomatoes)<br>1 ¼ C. Chicken broth<br>Scant 2 Tbsp. Brown sugar<br>1/3 C. Coconut milk<br>1 Tbsp. Cilantro, chopped, plus more for garnish<br>2 Tbsp. Tahini or cashew butter<br>Salt and pepper, to taste <br><br>Spice Blend for the sauce:<br>3 Tbsp. Chili powder<br>1 ½ Tbsp. Turmeric<br>1 ½ Tbsp. Coriander<br>Scant 1 Tbsp. Cinnamon<br>1 Tbsp. Cumin<br><br>Melt butter in a large pot over medium heat, turn the heat down a bit, and allow butter to turn golden brown, taking care not to burn.<br>Add oil, onions and shallots. Cook slowly, stirring often until onions are tender, translucent and start to caramelize. About 15 minutes. In the meantime make your spice blend for the sauce and set aside. <br>When onions are cooked, add garlic and gingerroot and cook another minute. <br>Add 2 Tbsp of the spice blend. Cook 1 more minute. <br>Add drained tomatoes, broth, brown sugar, salt and pepper. Bring to a boil then reduce heat to low and simmer for 20 minutes, stirring occasionally adjusting the seasoning as you go. <br>Adding more of the spice blend a Tbsp at a time until you reach your desired taste. *You DO NOT have to use it all.*<br>Remove from heat.<br>In batches transfer 3/4 of the sauce to a blender and puree until smooth. Return to pot, mix well and return to heat. <br>Stir in coconut milk, tahini, and cilantro. <br>Serve over cut up chicken, brown basmati rice and black beluga lentils.