Butter Chicken And Raita - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs, cubed
3/4 cup Greek yogurt
1/4 cup tandoori paste
6 tbsp (3/4 stick) butter
1 None onion, sliced
1 None long green chili pepper, seeded and finely chopped
1 piece (2 inches) ginger, peeled and grated
2 tsp garam marsala
2 tsp ground cumin
1/2 tsp paprika
1 can (15 oz) tomato puree
5 oz baby spinach, coarsely chopped
None None Steamed rice, cilantro leaves, to serve
None None FOR THE RAITA
1 cup Greek yogurt
1 small cucumber, grated
2 tbsp lemon juice
1/2 tsp ground cumin

Preparation

Combine chicken, 1/4 cup of the yogurt and tandoori paste in a shallow dish. Mix well. Cover; refrigerate 2 hours.
Melt 3 tbsp of the butter in a large, deep skillet on medium heat. Cook chicken 6-8 mins, turning, until browned all over. Remove and set aside.
Heat remaining 3 tbsp butter in same pan. Saute onion 4-5 mins, until lightly golden. Add chili pepper, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 mins, until fragrant.
Return chicken to pan with tomato puree; bring to a boil. Reduce heat to low; simmer 5-10 mins, until sauce thickens.
Meanwhile, for the raita, mix all ingredients in a medium bowl.
Stir remaining 1/2 cup yogurt and spinach into the skillet; heat gently. Serve chicken on a bed of rice, garnished with cilantro. Accompany with raita.