Butter Chicken
Tender chicken thighs cooked in a velvety, spiced tomato cream sauce. Served over steamed rice and broccoli on the side.
Equipment
- 2 Cutting Boards 1 for Chicken, 1 for Produce
- 1 Saucepan Large
- 1 Bowl Or Ziplock for Marinating
- 1 Chef Knife
Ingredients
- 1 pound Chicken Thighs Large Dice
- 2 Tbs Butter
- 1/2 each Onion Diced
- 5 cloves Garlic Minced
- 1 tsp Garam Masala
- 1/2 tsp Cumin
- 1 tsp Coriander
- 1/4 tsp Chili Flakes to taste
- 1/2 cup Tomato Paste
- 1/2 cup Water
- 1/3 cup Cream
- 1 cup Rice Steamed
- 5 cups Broccoli Steamed
- Kosher Salt to taste
- Black Pepper to taste
Chicken Marinade
- 1/2 cup Greek Yogurt
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tsp Garam Masala
- 1 tsp Ginger fresh or ground
Instructions
For the Marinade
- Mix all marinade ingredients together with the diced chicken in a bowl or Ziplock. Let marinate in the fridge overnight.
For the Butter Chicken
- Melt butter in a large saucepan. Sear chicken on each side in batches. Remove and set aside.
- Add in the onions and garlic and sweat for 1-2 minutes. Season with salt and pepper. Toss in the spices and mix in the tomato paste. Add in the water and cream and stir together.
- Add the chicken back in and bring to a simmer. Cook 10-15 minutes until the chicken is cooked through and the sauce is velvety. Adjust seasoning if needed.
- Serve with steamed rice and broccoli.
Notes
ALLERGY NOTES:
This recipe is already gluten, soy, sesame, egg, pork, shellfish and peanut/ tree nut free.
For Dairy Free: swap out the cream for an alternative like almond, coconut or rice milk. Cashews could also be a replacement by soaking in hot water for 30 minutes and then blending them.
Nutrition
Calories: 628kcalCarbohydrates: 55gProtein: 30gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 150mgSodium: 741mgPotassium: 1054mgFiber: 5gSugar: 7gVitamin A: 1791IUVitamin C: 107mgCalcium: 141mgIron: 3mg
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