Butter Chicken
Servings: 4
*Links may contain ad. #CommissionsEarned
Ingredients
- 1 pound boneless chicken thighs
- 1 tbsp lemon juice
- 1/2 cup Greek yogurt full fat
- 1/2 tsp salt
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp galam masala
- 1 tsp ground coriander
- 1 tbsp oil
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 onion diced
- 1 can stewed tomato (14.5 oz)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- steamed rice
- cilantro or chives (optional for garnish)
Instructions
- Cut chicken into bite size pieces and put in a bowl. Add lemon juice, yogurt, salt, and spices (turmeric, cumin, galam masala, coriander) and mix to coat the chicken with the marinade. Refrigerate for at least 1 hour or overnight.
- Heat a pot at medium heat and add the oil and butter. When the butter is melted, add the minced garlic and ginger and cook for a couple of minutes. Add the onion and cook until lightly browned.
- Add the tomatoes and chicken broth. Bring to a boil for a few minutes uncovered.
- Add the chicken and marinade to the pot, and bring back to a boil. Lower the heat and simmer for 30 minutes.
- Add the heavy cream and simmer for 10 minutes.
- Serve with steamed rice and garnish with cilantro or chives.