Butter Chicken

August 28, 2018

 

I love Indian Food, and probably one of my favorite dishes is Butter Chicken, we used to call it "Tikka Masala"- but I think that is more for the grilled chicken. 

 

This recipe is surprisingly easy to make, and it's so delicious.  This one can be made in about 30 mins - so great for busy weeknight meals.

 

Ingredients: 

  • 1 small container of plain whole fat yogurt (I used Sheep's milk yogurt, but use what you prefer).

  • The juice from 1/2 of a lemon

  • 1 tsp. turmeric 

  • 1 tsp. garam masala

  • 1 tsp. cumin

  • 1/2 tsp. of paprika (use sweet paprika if you don't want spicy), you could also use cayenne.

  • 1/2 tsp of garlic powder, or 1-2 cloves of fresh garlic. 

  • 1 and 1/2 pound of boneless skinless chicken (thighs or breasts), cut into 1 inch pieces

  • 2 Tablespoons of ghee or a neutral oil (like avocado oil)

  • 1 cup of tomato sauce or puree

  • 2 teaspoons of organic cane sugar

  • 1 teaspoon salt

  • 1 can of full fat coconut milk (spoon out the cream, leaving about 1/4 of the water in the can)

  • 1/2 cup of cilantro - chopped

 

1. Marinate the Chicken (this can be done 1 day ahead): 

  • 2 tablespoons of plain whole fat yogurt (I used Sheep's milk yogurt, but use what you prefer).

  • the juice from 1/2 of a lemon

  • 1 tsp. turmeric 

  • 1 tsp. garam masala

  • 1 tsp. cumin

  • 1/2 tsp. of paprika (use sweet paprika if you don't want spicy), you could also use cayenne.

  • 1/2 tsp of garlic powder, or 1-2 cloves of fresh garlic. 

  • 1 and 1/2 pound of boneless skinless chicken (thighs or breasts), cut into 1 inch pieces

  • 1/2 teaspoon of salt 

Directions:

  1. Cut your chicken into even pieces - about 1 inch square. 

  2. Mix together your marinade ingredients. 

  3. Coat the chicken with the marinade, store in refrigerator until ready to cook (this can be made 1 day ahead and stored overnight - this will develop the flavors more. But I just did it right before cooking, and it was delish!). 

 

2. Make the Butter Chicken:

  • The marinated chicken (see above)

  • 2 Tablespoon of ghee or a neutral oil (I like to use avocado oil if not using ghee)

  • 1 cup of tomato sauce or puree

  • 2 teaspoons of organic cane sugar

  • 1/2 teaspoon salt

  • 1 can of full fat coconut milk (spoon out the cream, leaving about 1/4 of the water in the can)

  • The rest of the container of full fat plain yogurt (I used sheeps milk yogurt), about 1/2 cup

  • 1/2 cup of cilantro - chopped

Directions:

  1. Heat the ghee or avocado oil in a heavy bottom pot