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Instructions
Marinate
chicken in yogurt and 1 tsp salt for 2 hours or so.
Add 1 Tbs butter, onion, garlic and cook until onions begin to
brown. Add spices and stir until very fragrant (3 minutes or so).
Add water and tomato paste whisking until no lumps remain. Remove
from heat and stir in cream. Use stick or normal blender to puree
until smooth. Return to pot, simmer and stir in 1 more Tbs butter
until mixed. Remove from heat.
On a barbecue grill cook chicken to 150F for tenders or 165F for
thighs, checking temp. Remove from grill and toss a small handful
of maple or other wood chips on top of coals. A fire will start
that will last a couple minutes or so. Use the fire to blacken the
chicken a little. If not using a barbecue grill broil in oven
until chickenis charred both sides and temps are 160F for tenders
or 175F for thighs.
Cut chicken to bite size and add to sauce. Serve with white rice.
Notes - We prefer mild spice flavoring and were happy with this.
Indian restaurants would double the spices and use a fair amount
of heat, and use fresh ginger, hot peppers, and fresh spices.
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