You might also be interested in this recipe. Someone posted it on the Carina Press blog

http://carinapress.com/2009/12/week-four-can-you-tell-im-busy/comment-page-1/#comment-367

Also, instead of kabob sticks, you might like these: Fire Wire Stainless Steel Flexible Grilling Skewer, Set of 2

You’ll need:

Tandoori Spice (from Penzeys spices)
Garam Masala ”
Chilli powder ”
Chicken breast or strips (boneless/skinless) – I usually use a breast a piece
Plain yoghurt (if you can get not sweetened all the better) – we prefer the plain greek yoghurt
Canned tomatoes (the squished up, cut kind – Anne is having a brain blank on what else to call them)
Garlic
Cream (I’ve seen recipes use half n half too to cut calories. I didn’t like it personally)
Butter
Salt and pepper to taste

Kebab sticks
Large plastic ziplock
BBQ

Prepare meat: Into bag add roughly two single serve pots of yoghurt (I’m using 3 breasts so up or down accordingly), add 1-2 tblsp of Tandoori spice mix, a little salt and pepper and squish it all together to mix. Slice into bite sized pieces or into strips and add into bag. seal and squish the meat around to get it coated in the yoghurt mix and marinate overnight (or as long as possible, there’s nothing strict about this, after all )

To cook meat: Thread the chicken onto the kebab sticks/skewers, fire up the BBQ and grill away. (Don’t get too flame happy – we can attest to chunky burnt bits = yuck) We use the BBQ as we don’t have a tandoor, and while it’s not a true tandoor flavor it isn’t too bad.

Sauce: Cut up the onion finely. In a pan heat melt half a stick of butter (I’ll leave this up to personal preference, the original recipe I had, had like a stick and a half *heartattack!*) and add onion and a large clove of rushed garlic and soften. Add approx 1tspn of the Garam Masala and the tandoori mix and stir amongst the onions. Add tomatoes, and slowly add about 3/4c of cream, mix and let it heat together.

Add chilli to bring sauce up to your preferred heat level.

Add chicken from BBQ (thank you, my manly hubby standing out in the cold/rain/heat/humidity) and simmer for a few minutes.

Serve over white rice with naan bread (SuperTarget has it here) if you can get it.

I do see a number of recipes using ground almonds and this is next on my list to try adding in search of the elusive perfect recipe.

Hope that helps, and I’m sorry I couldn’t be more exact

http://www.cuisinedumonde.com/butter_chix.html

I googled it and compared it to the recipe that I have. It seems to be more or less the same

Please post the butter chicken recipe.