Ingredients
2 lbs. bone-in, skin-on chicken breasts
Sauce:
1 TB. ghee
1 medium onion, finely chopped
1/2 tsp. grated fresh ginger or 1/4 tsp. powdered ginger
1 clove garlic, minced or 1/4 tsp. minced garlic
2-3 TB. green chilies, finely chopped (roughly 2 jalapenos)
3/4 cup tomato puree
2 tsp. sweet curry powder
2 tsp. garam masala
1 tsp. ground cumin
1/2 tsp chili powder
4 oz. unsalted butter (1 stick)
6 oz. plain yogurt
2 TB. fresh cilantro (optional)
Vegetarian version:
4 medium potatoes, cooked and cubed
1 1/2-2 cups cooked chickpeas
Preparation
Preheat oven to 350. Wash the chicken and pat dry. Place on a baking sheet and bake at 350 for 1 hour.
While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic and green chilies. Cook for 1 minute before adding the tomato puree. Add the curry powder, garam masala, cumin, chili powder, powdered ginger and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside.
Remove the chicken from the oven and let cool. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350 for 15 minutes. Remove the lid and bake an additional 5 - 10 minutes. Sprinkle with fresh cilantro before serving, if desired.
