MOTI CHICKEN & RAITA

"MOTI" Chicken - 
At Kaela's request.  This is from Erika Treharne's recipe. This was a recipe shared around when Erika lived in Japan.  It's just like that great butter chicken from MOTI.  Alex and Erika made it for us in MA and it brought us back to Tokyo for sure! 


1 14 oz can Italian tomatoes
1 T minced fresh ginger
1 clove garlic, minced 
1 jalapeno pepper (seeded, chopped)
1 stick butter 
1/2 C heavy cream
1/4 tsp ground cardamom 
1 1/4 tsp salt
1/2 tsp black pepper
1/2 -1 tsp kasuri methi (essential to this recipe!) 

3 - 4 boneless chicken breasts 

Tandoori spice mix 
3-4 C plain whole milk yogurt, divided.   


Cut raw chicken into large bite sized pieces.  Marinate in a mixture of 1-2 C yogurt and Tandoori spice mix, for several hours.  

Bake at 400 degrees uncovered until chicken is done- about 20 min.  While chicken cooks, prepare sauce: 

Place tomatoes in blender with jalapeños and blend until smooth. Melt butter in pan over low heat.  Add ginger and garlic, stir until fragrant.  Add tomato mixture, cream, cardamom, salt and pepper. kasuri methi.  Bring to a boil and then simmer on low for 15 minutes.  Add tandoori chicken and heat through.  

We like to serve this with basmati rice, peas, and raita. YUM.  

RAITA: 

1 large English cucumber, seeded and chopped 
2 C plain whole milk yogurt 
1/4 C chopped fresh mint
1 tsp cumin
1/4 tsp cayenne pepper