Butter Chicken
Servings 4
Equipment
- Large skillet
Ingredients
Marinade:
- ¾ cup full-fat Greek yogurt
- Juice from 1/2 a lemon
- 1 tbsp fresh ginger grated
- 4 cloves of garlic minced
- 2 tsp garam marsala
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- Pinch of cayenne to taste
- Sea salt to taste
- 6 boneless skinless chicken thighs cut into bite-sized pieces
Other Ingredients:
- 2 tbsp butter
- 1 15 oz can of diced tomatoes, pureed with a blender (not tomato sauce)
- ½ tsp sugar
- 1 cup full fat coconut milk or heavy cream
- Sea salt to taste
- Fresh cilantro
Serve with:
- Basmati rice
- Flatbread or Naan bread
Instructions
- Combine the yogurt, lemon juice, fresh ginger, minced garlic, garam masala, turmeric, cumin, coriander, and cayenne pepper together in a large bowl.
- Add the chicken and mix around to completely coat the chicken; seal with plastic wrap.
- Place into the refrigerator for 12-24 hours.
- Remove the chicken from the refrigerator 20 minutes before cooking the meal; set aside.
- Heat a large skillet over medium-high heat with the butter.
- Add the chicken and marinade and cook, stirring often for 5-7 minutes, or until no longer pink.
- Add the pureed tomatoes and sugar.
- Reduce the heat to low and simmer for 15 minutes.
- Add the coconut milk and heat through. Taste and season with sea salt, to taste.
- Pour into a serving bowl and top with fresh cilantro.
- Serve with basmati rice and naan bread, if desired. Enjoy!