• 2 tbsp Butter, divided
• 2 tbsp tandoori or tikka curry paste, divided
• 1 tbsp minced fresh gingerroot
• 2 tsp minced fresh hot pepper
• 1 tsp each ground cumin and paprika
• 1 can (28 oz/796 mL) crushed (ground) tomatoes
• 1 cup 35% Whipping Cream
• 1-1/2 lbs boneless skinless chicken, cut into chunks
• 1/2 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime or lemon juice

1. Preheat oven to 375°F (190°C). Place half of Butter in a 13 x 9-inch (3 L) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
2. In large deep pot, melt remaining Butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in Whipping Cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
3. Meanwhile, in bowl, combine chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce over chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with cilantro and lime juice.

6 Servings
An Indian restaurant-favourite, the smooth sauce and tender chicken melt in your mouth - like butter. Serve over rice with cucumber slices.