Madhur Jaffrey’s Butter Chicken Recipe

In this North Indian dish, the chicken is cooked twice: First, it’s roasted “tandoori-style,” only without the tandoor (a large vat-shaped clay oven that reaches extremely high temperatures). To simulate a tandoor, Madhur preheats the oven to its highest temperature—500 or 550 degrees Fahrenheit for most models—and cooks the meat in smaller pieces (legs, breasts, etc.). Once the chicken has been cooked in the oven, it is simmered in a rich sauce made of butter, cream, and tomato. If you don’t have the time to do both parts of this recipe, don’t let that deter you; store-bought tandoori-style chicken works just as well here. Serve it with rice or naan for a hearty dinner.