Butter Chicken

Rich, decadent chicken in a butter and cream sauce with a touch of tomato.  The initial part is a riff on tandoori chicken made without a tandoor and without the food coloring.  There are three methods for the initial cooking; of these grilling is the best, then broiling, then baking if you want to make a large amount without working in batches.  I use some liquid lecithin here just as insurance against breaking, but that's optional.

Tandoori Chicken:

2.5 lbs of skinless boneless chicken, either breasts or thighs
Juice of one lemon
Half an onion, finely chopped
1 green chile (jalapenos and serranos are too grassy; ideally use a finger hot/jwala or a green cayenne), thinly sliced
1 1/2 C plain whole milk yogurt
3 cloves garlic, minced
2 t garam masala
1 inch piece of ginger, peeled and grated
1 t salt

Mix together everything except the chicken and food processor until smooth.  Cut the chicken into strips and score to allow the marinade to penetrate.  Marinate over night, then remove from the marinade and choose a cooking method:  Grill it over a very high heat until just done; broil it on high; bake it on the highest setting your oven has.  If you have to bake it I'd suggest taking a cooking torch to it if possible to brown the chicken.  Remove from the heat and set aside; this part can be done a day ahead.

Butter Chicken:
1/2 of a 6 oz can of tomato paste
1 1/4 C heavy cream
1/2 C unsalted butter
2 T ghee
3 T flour
2 T kasoori methi (fenugreek) leaves
2 t liquid lecithin
1 1/4 t garam masala
2-4 green chiles (jalapenos and serranos are too grassy; ideally use a finger hot/jwala or a green cayenne), thinly sliced
1 inch piece of ginger, peeled and grated
pinch of sugar
salt to taste
cayenne to desired heat
1 1/4 t toasted and ground cumin
3-4 cloves garlic, minced

Mix together the tomato paste with enough water or chicken broth to make 1 C.  Add in everything else except the butter, ghee, and lecithin.  Melt the butter and ghee in a skillet, then add in the lecithin and stir to combine; add in the flour and make a blond roux.  Add in the tomato mixture and stir to combine.  Bring to a simmer for a few minutes, then add in the chicken and let it warm up and blend in flavor, another minute or so.