This went with a butter chicken gravy that i did.
It was a variation on this recipe: http://shwetainthekitchen.blogspot.com/2012/08/chicken-tikka.html
and this one: http://spiceinthecity.wordpress.com/2013/11/17/the-definitive-curry-butter-chicken-murgh-makhani/
Ingredients:
6 chicken breasts
1 1/2 cups plain yogurt
1 1/2 tsp powdered ginger (i didn't have fresh)
3 fat clovers garlic pressed
1 tsp chile powder (you choose the chile)
1 tbsp cumin heaping (i like cumin)
1 1/2 tbsp coriander
1 tbsp tandoori masala heaping
1 tbsp garam masala
S&P
1 tsp fenugreek leaves heaping
1. Mix all ingredients but chicken in a bowl to combine
2. Cut chicken into bite size pieces
3. Combine chicken and marinade in a bowl or zip top bag and store for a few hours in the fridge
4. Heat oven to 400
5. Line 1 or more rimmed baking sheets with foil - if necessary spray with a bit of non stick spray
6. Put chicken on pan with enough room between pieces
7. Roast for about 10 mins then flip
8. Roast for up to ten mins more until just cooked through and browning around edges
Yum now or combine in a gravy for an even yummier time.
