Butter Chicken

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Butter Chicken

Yields: 7 servings

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INGREDIENTS:

• 6 tbsp. butter, divided

• 2 yellow onions, sliced

• 3 tbsp tomato paste

• 3 tbsp. garlic

• 2 tbsp. ginger paste

• 2 tbsp. paprika

• 1 tsp. cayenne

• 2 tbsp. Garam Masala

• 1 tsp. cumin

• 1tsp. coriander

• 2 tsp kosher salt

• 1/2 tsp. black pepper

• 14.5 oz can fire-roasted tomatoes

• 1/2 cup water

• 2 lbs. chicken, cut into 1-inch cubes (I used breast & thighs)

• 2 cups plain Greek yogurt

  
  

INSTRUCTIONS:

1. Heat a large skillet over medium-high heat. Add in 3 tbsp. of butter and the sliced onions. Cook for 7-10 minutes.

2. Once the onions have become soft and translucent, add in the tomato paste, garlic, ginger paste, paprika, cayenne, Garam Masala, cumin, coriander, salt, and black pepper. Cook for 2-3 minutes.

3. Add in the fire-roasted tomatoes and water until all the ingredients are incorporated.

4. Pour the mixture into a blender or into a container suitable for an immersion blender. Blend the sauce until it is smooth and all the ingredients have been incorporated.

   
   

   Cooking Options:

5. Crockpot: Add the cubed chicken to a crockpot and cover with the sauce. Cook on LOW for 3-4 hours or HIGH for 2-3 hours.

6. Pressure Cooker: Add cubed chicken and sauce to a pressure cooker. Fasten lid and cook on high for 20 minutes. Allow to naturally decompress for at least 10 minutes before quick release venting.

7. Stovetop: Add the chicken and sauce to a large skillet or Dutch oven, cover it, and let it simmer on the stove for 45 minutes to an hour until the chicken is fully cooked and tender.

   
   

8. Once the chicken has finished cooking, add the remaining 3 tbsp. of butter and 2 cups of plain Greek yogurt. Stir until incorporated.

9. Top with cilantro (optional) and serve immediately with a side of steamed rice and a fresh veggie. You can also freeze the leftovers in portions for later use. Enjoy!