| 1. |
Make cuts on the surface of the chicken with a sharp knife. Preheat oven to 275;F. |
| 2. |
Combine lemon juice, chili powder, and salt. Rub over chicken and reserve for 10 minutes. |
| 3. |
Whisk yogurt. Add cream, ginger and garlic pastes, cumin, and saffron. Rub chicken with this mixture and marinate for 3; hours. |
| 4. |
Bake chicken in oven for 8 minutes. Raise heat to 350;F and continue baking for another 10 minutes. |
| 5. |
Turn over, drain any juices from the pan, and continue baking for an additional 3–5 minutes. Check for doneness. They should not be completely cooked, as they will be further cooked in the sauce. If desired, brush with a bit of melted butter during the last round of baking; remove and reserve. |
| 6. |
For the sauce, melt half the butter in a heavy pot. Stir in the ginger and garlic pastes; cook until the mixture is dry. |
| 7. |
Add tomatoes and salt and cook until tomatoes are mashed. Add water and simmer a few more minutes. |
| 8. |
Strain sauce into another pot; reserve. |
| 9. |
Melt remaining butter in a wok or skillet. Add ginger and chiles and saute for 1 to 2 minutes. |
| 10. |
Add paprika and wait for the color of the masala to turn a nice red. Add strained sauce and bring to a boil. |
| 11. |
Add chicken pieces and simmer for 10 minutes, or until chicken is tender. Stir in the cream. |
| 12. |
Garnish with cilantro leaves and serve with rice and chutney. |
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