TANDORRI CHICKEN WITH RED SAUCE

6	boneless, skinless chicken breasts 
1	cup plain yogurt 
¼	cup lemon juice
2	Tbls tandoori seasoning

Spicy Red Sauce:
1 	29 oz. can of tomato puree
2	tsp powdered ginger 
½	tsp aleppo pepper
1 	Tbls Hungarian sweet paprika
1½	tsp ground cumin 
1½	sticks of butter 
1½	cups whole milk
2	tsp flake salt or coarse salt
2	tsp garam masala
2	cups basmati rice, cooked



Chicken:	Mix yogurt, lemon juice, and Tandoori seasoning. Spread over chicken breasts and refrigerate overnight. Cook chicken, brushing with marinade, on a hot griddle or under the broiler, about 5 minutes per side depending on the thickness of the breasts. You don't want to fully cook the chicken since it will finish cooking in the sauce. You just want nice, brown crust. Let the chicken cool slightly and cut into 1-2 inch chunks.

Sauce: Mix the tomato puree, ginger, aleppo pepper, paprika and cumin together in a roomy bowl. Melt the butter over medium heat in a large, non stick pan. Add the chicken and cook for 3 minutes, turning the chicken often. Remove the chicken pieces. Add the tomato mixture to the pan and cook on low heat until the mixture begins to thicken. Add the whole iniJk, salt, garam masala, and the chicken. Stir to cover the chicken with the sauce. Allow to simmer, uncovered, for 30 minutes. Serve over basmati rice. 

Serves: 8-10.