Butter Chicken with Rice
Scale
Ingredients
- 3 chicken breasts, cut into cubes
- Chicken Marinade:
- ½ cup plain yogurt
- 1 ½ tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon of salt
- Sauce:
- 2 tablespoons olive oil
- 2 tablespoons Truly Grass Fed Ghee Clarified Butter
- 1 large onion, sliced
- 1 ½ tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz (400 g) crushed tomatoes
- 1 teaspoon red chili powder
- 1 1/4 teaspoons salt
- 1 cup of heavy or thickened cream
- 1 tablespoon sugar
- Garnish:
- Fresh cilantro, chopped
- Serve with Rice, Naan or Veggies
Instructions
- Mix marinade ingredients together in a large bowl.
- Add in chicken breasts making sure they covered in the mixture.
- Cover and refrigerate for an hour.
- Heat oil in a large skillet or pan over medium heat. Add chicken and brown on both sides (it’s ok if it doesn’t cook through at this stage). Remove chicken and set aside.
- Heat ghee in the same pan then add onions. Sauté onions until soft then add garlic and ginger and cook another 1 minutes.
- Stir in tomatoes and spices and continue to simmer on low until it becomes a thick, darker sauce. You can transfer the sauce to a bowl and use a hand mixer to puree sauce or you can work in batches in a blender.
- Pour the pureed sauce back in the pan Stir in the cream and sugar. Add in the chicken and continue to cook until chicken is cooked through.
- Garnish with chopped cilantro and serve with your preferred rice or naan bread.
