For the marinade: In a large bowl, mix together the marinade ingredients. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Melt the butter in a small skillet over medium heat. Butter chicken originated from using leftover dry tandoori chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have butter chicken. Add the Whisk the spice mixture into the yogurt in a large bowl.
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