This is my adaptation of my father's fabulous dish. Serve this with hot steamed rice, or rice and peas (recipe below), or Indian breads such as naan. A beet salad with yogurt would be a nice side dish, then a light granita for dessert.
Makes 4 to 5 servings
For The Chicken
1 cup whole-milk Greek yogurt
1 tablespoon peeled, grated ginger
1 tablespoon peeled, minced garlic
2 tablespoons Indian tandoori masala (I recommend Shan brand)
1/4 cup canned tomato puree
2 tablespoons fresh lemon juice
2 tablespoons melted butter or ghee*
8 skinless, bone-in chicken thighs (make slits in the chicken to allow the marinade to penetrate)
Salt, to taste
For The Sauce
4 tablespoons butter
1 tablespoon peeled, grated ginger
1 tablespoon peeled, minced garlic
2 medium tomatoes, finely chopped
Salt, to taste
1 serrano chile, finely minced
1 teaspoon dried fenugreek leaves*
1/2 cup heavy cream
In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour.
Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.
Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl.
To make the sauce, in a large skillet, heat the butter over medium heat. Add the ginger and garlic. Saute for about 30 seconds.
Add the tomatoes and cook, stirring constantly. Use the back of a spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft, about 10 minutes.
Add the reserved marinade.
Add the salt, chili pepper, fenugreek leaves and chicken and mix well. Simmer covered for about 10 minutes.
Add the cream and simmer for another minute. Serve hot.
*Available at Indian markets.
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