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R0040

Butter Chicken

Gluten-Free, Indian  | Serves: 6

Ingredients

  • 2 lb boneless chicken thighs, cubed
  • 1 cup plain yogurt
  • 2 tsp garam masala, divided
  • 4 tbsp butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) tomato puree
  • 1 cup heavy cream
  • 1 tsp sugar
  • Fresh cilantro

Method

  1. Marinate chicken in yogurt and 1 tsp garam masala for at least 1 hour.
  2. Sear the chicken in a hot pan until browned; set aside.
  3. Melt butter in the same pan; sauté onion until golden.
  4. Add garlic and ginger, cook 1 minute.
  5. Stir in tomato puree and remaining garam masala; simmer 10 minutes.
  6. Blend smooth if desired, return to pan.
  7. Stir in cream, sugar, and the chicken; simmer 10-15 minutes until chicken is cooked through.
  8. Garnish with cilantro, serve with naan or rice.

Notes

Adjust the cream-to-tomato ratio to taste — some like it richer, some tangier.

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