Easy Butter Chicken
Prep Time
Cooking Mode
4 bone-in, skinless chicken thighs (about 1 lb/500 g)
4 tsp garam masala
1 tbsp butter
1 onion, chopped
2 tbsp tandoori paste
1 tbsp minced fresh ginger
1 ¼ cup pureed tomatoes (passata) or canned crushed tomatoes
¼ cup 35% whipping cream
½ cup plain 2% yogourt
2 tbsp chopped fresh cilantro
4 bone-in, skinless chicken thighs (about 1 lb/500 g)
4 tsp garam masala
1 tbsp butter
1 onion, chopped
2 tbsp tandoori paste
1 tbsp minced fresh ginger
1 ¼ cup pureed tomatoes (passata) or canned crushed tomatoes
¼ cup 35% whipping cream
½ cup plain 2% yogourt
2 tbsp chopped fresh cilantro
Directions
1Season all sides of chicken with garam masala. Melt butter in large skillet on medium heat. Cook chicken 3 min. per side, or until golden brown. Transfer chicken to plate.
2Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.
3Stir in tomatoes and cream. Bring to a boil, then reduce heat to low. Add chicken back into skillet. Simmer 15 min. until chicken is cooked.
4Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper, if desired.
Tips
1
Garam Masala is a mix of toasted ground spices including pepper, cloves, cinnamon, nutmeg, cardamom and coriander.
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Personal Note
Personal Note
