This recipe serves four.

Butter chicken is an Indian staple that has become popular in North America. However, many people are intimated by what goes into making the delicious dish.

In her book, My Cooking Class Indian Basics, Jody Vassallo offers this step-by-step version to make it simple.

The dish is very rich so you may want to leave out the ghee at the end if you would like to reduce the amount of fat. You can also marinate the chicken overnight for a more intense flavour. Make sure you grill the chicken until it blackens slightly, Vassallo advises.

1 Preheat a grill. Put the chicken in a bowl, add the tandoori masala, garlic-ginger paste and yogurt and mix well, until the chicken is coated.

2  Arrange the chicken in a shallow baking dish and cook under the hot grill until tender.

3Remove the chicken from the dish and set aside.

4Pour the juices from the baking dish into a pan and add the tomatoes, garam masala, paprika, cream and sugar.

5 Bring the mixture to a boil and cook over high heat for 10 minutes, until the sauce is thick and creamy. Add the cooked chicken, the ghee and salt and simmer for 3 minutes, until the ghee melts and the chicken is heated through.

6 Sprinkle the cilantro on top and serve with lime wedges and freshly cooked rice.

Recipe used with permission from Indian Basics: 82 Recipes Illustrated Step by Step by Jody Vassallo; Firefly Books 2011 ($24.95 paperback)

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