Ingredients

Tip: PC Memories of Kashmir Spicy Tandoori Sauce is perfect for this recipe.

Tip: You can find almond butter and cashew butter in well-stocked grocery stores and health food stores. The only ingredients are almonds or cashews. That's it. No hydrogenated stuff, no extra weirdo ingredients that you can't even pronounce. Nut butters are a great source of protein and good fats like monounsaturated and omega-3.

Per serving: 314 calories, 12 g total fat (4.8 g saturated fat), 33 g protein, 19 g carbohydrate, 4 g fibre, 120 mg cholesterol, 534 mg sodium

Yield: 5

Tandoori Chicken

• 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
• 1/2 cup bottled Tandoori marinade (see Tip)

Butter Chicken Sauce

• 2 tablespoons butter
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 1 1/2 tablespoons grated gingerroot
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon ground turmeric
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (28 oz/798 mL) diced tomatoes, drained
• 1 1/2 cups reduced-sodium chicken broth
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup light sour cream (not fat-free)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon cashew/almond butter (Tip)
• Hot cooked basmati rice (optional)

Description

The Better Butter Chicken - A Recipe From Food Network Canada. Brought To You By Molson 67<br/><br/> <p>Fragrant Indian Butter Chicken. This Recipe Is Divided Into Two Parts: Making The Tandoori Chicken, Then Using The Tandoori

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