Butter Chicken
Ingredients
The chicken and marinade
-
1
piece
ginger, minced
-
3
cloves
garlic, minced
-
1
small
lemon, juiced
-
1¼
lbs
chicken thighs, chopped
-
2
tablespoons
tandoori curry paste
The sauce
-
1
tablespoon
butter
-
2
tablespoons
ghee
-
1
small
onion, sliced
-
1
teaspoon
garam masala
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
1
can
crushed tomatoes (14 ounce)
-
1½
cups
chicken broth
-
1¼
cups
heavy cream
Instructions
- Marinate the chicken with ginger, garlic, lemon juice, and tandoori curry paste.
- In a non-stick pan, heat butter over medium heat and cook the marinated chicken for 3-4 minutes until no longer pink, then set aside.
- In the same pan, add ghee, sliced onion, and spices, cooking until fragrant.
- Add crushed tomatoes and the cooked chicken back into the pan, then pour in the chicken broth and simmer.
- Once thickened, stir in heavy cream and let it simmer for 10-12 minutes.
Nutrition Facts (estimated)
Servings
8 servings
Calories
332
Total fat
15g
Total carbohydrates
7g
Total protein
22g
Sodium
306mg
Cholesterol
0mg
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