Indian Butter Chicken As Good As My Favorite Restaurant's

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.