Chicken In Butter Sauce

3 tbsp. tandoori paste
2 tbsp. freshly squeezed lemon juice
2 tbsp. plain yogurt
1 1/2 lbs. boneless skinless chicken breasts, cut into 1" chunks
1/4 cup tomato paste
1/2 cup water
1 1/2" cube gingerroot, very finely chopped
1 fresh green chili pepper, seeded and finely chopped
4 tsp. lemon juice
1 tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 tsp. Garam Masala (
3/4 tsp. salt
1/4 tsp. of each granulated sugar and chili powder
1 tbsp. unsalted butter
1 cup half-and-half (10%) cream
8 servings
In a large bowl, combine tandoori paste, lemon juice and yogurt.
Add chicken and stir well to coat.
Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 350F.
Arrange chicken in a single layer in an 11x7" 2L baking pan and pour in marinade.
Bake for 20 to 25 minutes or until no longer pink inside.
Meanwhile, in a small bowl, combine tomato paste and water.
Stir in ginger, chili pepper, lemon juice, cilantro, cumin, garam masala, salt, sugar and chili powder.
In a large saucepan, melt butter over medium heat.
Stir in sauce and bring to a simmer.
Add cooked chicken and any juice from the baking pan; simmer for about 10 minutes to combine flavors.
Add cream and cook for 3 minutes to heat through (do not boil).
Serve over steamed basmati rice, garnished with chopped fresh cilantro.