Butter Chicken

Scrape yogurt into cheesecloth-lined sieve set over bowl; let drain in refrigerator for
1 hour.

Discard clear liquid and place drained yogurt in large bowl. Add garlic, ginger, lime juice, paprika, cumin, coriander, garam masala, cayenne and salt; stir to combine.

Meanwhile, remove backbone and wing tips from chickens; press to flatten.

Pat dry.

Place in 2 large shallow glass dishes.

Pour yogurt mixture over top; turn to coat.

Cover and refrigerate for at least 2 hours or for up to 24 hours.

Transfer chickens, skin side up, to rack in large shallow roasting pan.

Spoon marinade over chickens.

Roast in 400°F (200°C) oven for about 1 hour or until juices run clear when thigh is pierced with knife. (Or bake, in 400°F (200°C) convection oven for
45 minutes.)

Tent with foil; let stand for 10 minutes before cutting.

Meanwhile, in large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, paprika, garam masala and kasura methi for 5 minutes or until onion is softened.

Add tomatoes, mashing with fork to form smooth paste; boil gently for about 10 minutes or until thickened.

Let cool slightly.

Purée sauce in food processor or blender. (Make-Ahead: Cover and refrigerate for up to 1 day. Rewarm before using.)

Return puréed sauce to skillet; blend in cream.

Add butter, a few pieces at a time, cooking just long enough to melt last cube.

Pour in serving dish and serve with chicken.