- For tandoori chicken, prepare ginger and garlic. Squeeze juice of lemons into a large bowl. It should measure about ¼ cup (50 mL). Stir in paprika and salt. Set aside. Using the tip of a knife, make a few slits in chicken. Add chicken to lemon-juice mixture. Turn to coat. In another bowl, stir yogourt with 1½ tsp (7 mL) garam masala, cayenne and 2 tsp (10 mL) each of ginger and garlic. Add to chicken and stir to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour or up to 12 hours.
- When ready to roast, preheat oven to 500F (260C). Line a large rimmed baking sheet with foil. Arrange chicken in single layer on foil. Roast until cooked through, 15 to 20 min if boneless and 25 to 35 min if bone-in.
- Meanwhile, for sauce, heat oil in a large saucepan over medium. Add remaining ginger and garlic. Stir for 30 sec. Add tomatoes and hot pepper. Bring just to a boil, 1 to 3 min. Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream. Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
- Cut chicken into large bite-sized pieces, if you wish, and add to sauce. Continue simmering until chicken is hot. If making ahead, cover and refrigerate for up to 2 days.
Posted: Updated Jun 28, 2016
Photo credit: Born in Quebec, Lakshmi Sundaram grew up with her father’s Indian culture and her mother’s British culture. She now teaches cooking classes in the Ottawa area. “This is one of my favourite recipes,” she says. “When my sons were younger, I would pack leftovers for their lunch. Now, when they come to visit, this is the recipe they request.”