Easy Butter Chicken

Score the chicken thigh fillets with a sharp knife. Preheat oven to 190C/375F. Place half of the butter in a glass baking dish. Place in the oven for about 3 min or until melted. Swirl to coat dish and set aside. In a large deep pot, melt the remaining butter over a medium-high heat. Add half of the tandoori paste, half the ginger, 2 grated garlic cloves, chopped hot pepper, cumin and paprika, stirring for about 2 min. Add the crushed tomatoes and bring to the boil. Stir in the cream and return to the boil. Reduce heat to medium-low and simmer for 10 min, until thickened.;Meanwhile, in bowl, rub the chicken with the yogurt, salt, pepper, the remaining ginger, grated garlic and tandoori paste; toss to combine. Spread a single layer in a prepared baking dish. Bake in the oven for 10 min. Pour tomato sauce over the chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with coriander leaves and lime juice.