Butter Chicken
Ingredients
Marinade
-
1
cup
plain yogurt
-
½
medium
lemon (zest and juice)
-
1
tablespoon
garam masala
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
ground turmeric
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
1 ½
pounds
chicken thighs or breast (cubed)
Butter Chicken
-
4
tablespoons
butter
-
1
medium
yellow onion (diced)
-
2
inches
fresh ginger (peeled and minced)
-
3
cloves
garlic (peeled and minced)
-
1
teaspoon
garam masala
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
½
teaspoon
crushed red pepper flakes
-
¼
teaspoon
ground cinnamon
-
2
tablespoons
ground almonds (optional)
-
1
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
2
tablespoons
tomato paste
-
15
ounce can
petite diced tomatoes
-
1
cup
full fat canned coconut milk or heavy cream
-
¼
cup
chopped fresh cilantro
For serving
-
2
cups
cooked Jasmine or basmati rice
-
to taste
chopped fresh cilantro
Instructions
- Whisk together yogurt, lemon, and spices in a bowl, then stir in cubed chicken and marinate for 1 hour or overnight.
- In a Dutch oven, heat butter over medium heat, add onion and sauté until soft.
- Add ginger and garlic, sauté until fragrant, then stir in spices and ground almonds if using.
- Add the marinated chicken and yogurt mixture, season with salt and pepper, and stir in tomato paste and diced tomatoes.
- Bring to a simmer, cover, and cook for 10-15 minutes, stirring occasionally.
- Stir in coconut milk or cream, cook for an additional 2-3 minutes, then stir in cilantro and adjust seasoning if necessary.
- Serve with Jasmine or basmati rice and top with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
334
Total fat
13g
Total carbohydrates
21g
Total protein
31g
Sodium
310mg
Cholesterol
83mg
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