10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
½ cup bottled Tandoori marinade (see Tip)Butter Chicken Sauce
2 Tbsp butter
1 ½ cup chopped onions
1 Tbsp minced garlic
1 ½ Tbsp grated gingerroot
tsp chili powder
¾ tsp ground turmeric
¾ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin
1 can (28 oz/798 mL) diced tomatoes, drained
1 ½ cup reduced-sodium chicken broth
1 Tbsp brown sugar
¼ tsp salt
¼ tsp freshly ground black pepper
⅓ cup light sour cream (not fat-free)
1 Tbsp minced fresh cilantro
1 Tbsp cashew/almond butter (Tip)
Hot cooked basmati rice (optional)
1. Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
2. Preheat oven to 425ºF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.Butter Chicken Sauce
1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
2. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over hot basmati rice, if desired.