Butter Chicken

Butter Chicken

1. Melt butter over medium heat. Add chicken half at a time. Cook until lightly brown on each side. 

2. Add chicken broth, heavy cream, tomato puree, honey, tomato paste and yogurt to Dutch Oven or Stock Pot. Stir until well blended.

3. Add all spices, seasonings, garlic, ginger, tomato, and onions to sauce.

4. Transfer chicken along with melted butter to sauce.

5. Let simmer for 30 min.

6. Serve over white rice.

  4-5 lbs Chicken Thighs Bone In or Out 

1 stick unsalted Butter

1 tsp Chili Powder

1 cup Greek Yogurt (Whole Fat)

1 tbsp Ginger, grated

½ cup Heavy Cream

1 tbsp Cumin

1 tbsp Turmeric

1 tbsp Garam Marsala

½ tsp Cayenne Pepper

1 tbsp Honey 

4 Garlic Cloves, minced

1 medium Tomato, diced

1 Yellow Onion, diced

1 can Tomato Puree

2 tbsp Tomato Paste

¾ cup Chicken Broth

1 tsp Paprika

1 tsp Coriander