Butter Chicken

This recipe comes together in a snap, and I honestly feel I can eat this sauce with anything. I served my butter chicken with white rice and naan because carbs are life. 

Let's get started.

Butter Chicken Printable Recipe

2 lbs. Boneless skinless Chicken thighs cut into 1 inch pieces 

1/4 Cup Plain Greek Yogurt

6-8 Cloves of Garlic, grated

2 Tbsp. Ginger, grated

1 Onion, Finely chopped

1 Tbsp. Plus 2 Tsp. Garam Masala

2 Tsp. Cumin

1 Tsp. Turmeric

1 Tsp. Cayenne Pepper

1 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

2 Tbsp. Olive Oil

6 Tbsp. Butter

1-2 Tsp. Red Pepper Flakes

1/2 Cup Tomato Paste

1 14 oz. Can Coconut Milk

1 Cup Water

1 Tbsp. Chicken Bouillon Powder 

1/2 Cup Cilantro, chopped

Steamed rice and naan for serving

In a bowl add in your chicken pieces, Greek yogurt, 3 grated cloves of garlic, 1 tbsp. ginger, 2 Tsp. garam masala, 1 tsp. cumin, 1/2 tsp. cayenne pepper, 1/2 tsp. freshly ground black pepper, 1 tsp. salt and mix until well combined. Let sit for 20-25 minutes.

In a large skillet using medium high heat, add in the olive oil, 2 Tbsp. butter, and the chicken pieces, red pepper flakes, and sear on both sides for 3 minutes. Remove from pan and set aside.

Add in the 2 tbsp. butter, onion, remaining garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, black pepper, pinch of salt and sauté for 3-5 minutes or until the onions have slightly softened. Add in the tomato paste and mix until well combined. 

Add the chicken back in along with the  remaining butter and stir until the butter is fully melted. Add the coconut milk, water, chicken bouillon powder, and stir. Let the mixture simmer for 8-10 minutes or until the chicken is fully cooked through.

Serve on top of steamed white rice a side of naan and top with cilantro.

Enjoy :) 

Follow me on Instagram @quirkyeating