3 bone-in chicken breasts (6 halves), no skin, each half sliced in two
1 and 1/2 cups of nonfat yogurt
1/3 cup vinegar
1/2 cup oil
3 tbsp tandoori spice mix
Combine the above ingredients in a glass baking dish, mix, and place chicken pieces in to marinate. Marinate for at LEAST one hour, preferably over-night. Place dish in the oven to bake at 450 degrees for 30 minutes.
oil for sauteing
1 tbsp ghee
1 large onion, chopped finely
5 cloves of garlic, crushed
3 tsp garam masala
3-4 tbsp of ground corriander
dash of salt
1 large (16 oz) can of tomato puree
1/3 cup whipping cream
1/3 cup cilantro, chopped
While chicken bakes, heat oil and ghee in a large pot. Saute onions and garlic for a few minutes. Add garam masala and corriander. Fry for a minute or so. Add the can of tomato puree. Simmer for 5 minutes or so. Add chicken from the baking dish and most of the tandoori cooking liquid. Cook until chicken is done. Turn off the heat and add 1/3 cup whipping cream and cilantro.
Serve with warm naan or rice.
