This is what it looked like in the wok. I'm glad we didn't have cholesterol when I was young

http://freebeerforyorky.com/images/hotbutterchicken.jpg

I loved it.

beerforyorky wrote:

Buttered Chicken

Method

Wash and dry the chicken and cut into 100 mm x 50 mm strips. Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.

Crush the salt, ginger and garlic to a smooth pulp.
Heat the oil in a wok over a medium heat and stir fry the ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.

Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.

Put the tomatoes and cinnamon in a separate pan , bring to the boil then cover and simmer for 10 minutes. Remove the lid and reduce the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced by half. Remove from the heat and allow the tomatoes to cool slightly.

Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.

Gently stir in the cream and simmer, uncovered, for a further 5 minutes.

The last batch I made, I froze half of. The defrosted result was somewhat disappointing. As I used yoghurt in lieu of cream, I think it must have been the butter.

My intention in future is to freeze the ingredients before adding the butter as follows:

In portions, freeze the chicken after adding the tomato puree and freeze the tomatoes separately after they are cooked.

Unless someone has a better suggestion.

Is possibile have the original recipe of tandoori chicken ?
thanks a lot 

Reported!

Your chicken Biryani seems to be delicious!! I will definitely try this out soon.  Thank you for your precise and clear instructions.

Much appreciated