Butter Chicken
For many years I was intimidated by Indian cooking. It wasn’t until I took an Indian cooking class that eased my hesitations. This is the perfect recipe to dive in and try Indian flavours. Once you have the spices, it is not at all difficult. Serve with naan and basmati rice. Incredibly delicious for any night of the week!
Servings: 4 servings
Ingredients
- 8 chicken thighs boneless, skinless, cut into 1½ inch pieces
- 2 teaspoons kosher salt divided
- 1 tablespoon avocado oil
- ¼ cup butter
- 6 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 156 ml (5 ounce) can tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoon garam masala or substitute cumin
- ½ cup chicken broth
- 1 cup whipping cream
- 1 tablespoon yogurt optional
- 1 tablespoon milk optional
- 1 tablespoon chopped fresh cilantro garnish
Instructions
- Season the chicken pieces with 1 teaspoon kosher salt.
- In a dutch oven on medium heat, add avocado oil. Brown the chicken and cook through. Remove the chicken.
- Turn heat down to medium low. Melt butter and add ginger and garlic. Stir and cook until the garlic is a bit sticky and starting to brown (takes about 1-2 minutes).
- Add a small can of tomato paste and cook for 1 minute. Stir in 1 teaspoon kosher salt and all the remaining spices and cook for about 4 minutes, stirring frequently.
- Stir in chicken broth and whipping cream. Cook until the sauce is simmering, then return the cooked chicken and heat through.
- In a small bowl, combine yogurt and milk.
- Place the chicken in a serving bowl. Drizzle with yogurt mixture and garnish with cilantro. Serve with naan and basmati rice.