Butter Chicken
Servings: 4 servings
Calories:
Ingredients
- 3 tbs olive oil, coconut oil, or ghee, divided
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup butter or ghee
- 2 teaspoon garam masala
- 2 teaspoon sweet paprika
- 2 teaspoon ground coriander
- 1 tbs fresh ginger, minced
- ¼ teaspoon chili powder
- 1 cinnamon stick
- 6 cardamom pods, cracked with the flat side of a knife
- 15 oz. can tomato sauce
- 1 ½ tbs sugar, honey, maple syrup, or coconut sugar
- ⅓ cup full fat plain yogurt
- ¾ cup heavy cream
- 1 tbs lemon juice
- kosher salt, to taste
- fresh cilantro, chopped
- basmati rice, for serving
- naan, for serving
Instructions
- Heat a large skillet over medium heat with 1 tbs of oil/butter//ghee. Add half the chicken and cook until browned all over, but not necessarily cooked the whole way through. Remove and set aside. Add another tbs of oil/ghee and the rest of the chicken. Brown the rest of the chicken, remove it, and set it aside.
- Turn the heat down to medium-low. Add the remaining oil/butter/ghee to the skillet and melt. Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and cook for 1 minute. Add the chicken back into the skillet and stir it around to coat it in spices.
- Add the tomato sauce and sweetener. and simmer for 15 minutes. Stir occasionally.
- Add the yogurt, heavy cream, and lemon juice. Simmer for 5 more minutes, or until the sauce is thickened and the chicken is cooked through entirely. Add salt to taste and garnish with chopped cilantro.
- Serve with warm basmati rice and naan.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg