Butter Chicken

Butter chicken is amazing, and a perfect introductory dish to Indian food. Serve it with basmati rice, naan, and roasted cauliflower.

Yield: 6

Author: don't eat THE PLATE (www.donteattheplate.com)

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Butter Chicken

A warm and decadent chicken dish inspired by the food of northern India.

Prep time: 25 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 10 M

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Ingredients

Marinade

• 2 pounds chicken (things without the bone, or boneless chicken breast, or a combination of the two)
• 1 1/2 cups whole fat plain greek yogurt
• 2 Tbsp lemon juice
• 1 1/2 Tbsp ground turmeric
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 1/2 tsp Parika
• 2 tsp salt
• 1 tsp ground cloves

Sauce

• 4 Tbsp butter
• 2 Tbsp vegetable oil
• 2 medium yellow onions, peeled and diced
• 4 cloves minced garlic
• 3 Tbsp ginger (peeled and grated or you can use ginger paste)
• 1 tsp cinnamon
• 1 15 oz can of diced tomatoes, drained (or 4 medium tomatoes, diced)
• 1 Tbsp tomato paste
• 1 jalapeño pepper, seeded and diced
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup chicken stock
• 1 1/2 cups cream
• cilantro leaves for garnish

Instructions

Marinate it!

1. Cut chicken into bite sized pieces.
2. Whisk together the yogurt, lemon juice, and spices.
3. Put the chicken in a dish with the marinade and turn to coat. Cover and refrigerate for 2 to 24 hours. (You can also freeze the chicken at this point for easy meal prep another day. I always double this recipe and freeze half of it for future use).

Cook it!

1. Place the butter and oil in a large pan over medium heat. Once the butter starts to melt, add the onions. Cook until translucent (about 5 minutes) stirring frequently. Add the garlic and ginger and cook until the onions start to brown (about 3 minutes).
2. Add the diced tomatoes and chiles and cook for about 5 minutes.
3. Add the chicken and marinade to the pan. Cook for 5 minutes, then add the chicken stock and tomato paste. Lower the heat and cook uncovered for about 30 minutes.
4. Stir in the cream and simmer until the cream is warmed. Check to be sure the chicken is cooked through (165 degrees F).
5. Garnish with cilantro leaves and serve over basmati rice with naan for dipping.