Butter Chicken
Juicy chicken sautéed in aromatic spices that will later turn into a creamy butter sauce. The best part is dipping naan bread in the scrumptious sauce.
Ingredients
- 3 lbs Skinless, boneless chicken thighs sliced into bite sized cubes
- 15 oz Tomato sauce
- 13 oz Coconut milk
- 2 tbsp Plant based butter
- ⅓ cup Dairy free yogurt
- 4 cloves Garlic, minced
- 1 tbsp Garam masala
- 1 tbsp Coriander, ground
- 1 tbsp Smoke Paprika
- 1 tbsp Onion
- 1 ½ tbsp Turmeric
- ½ tbsp Salt
- ½ tbsp Cayenne pepper
- Cilantro, chopped optional for garnish
- Basmati rice, cooked
- Naan bread
Instructions
- In a large mixing bowl, combine chicken thighs and all the spices. Mix and massage the chicken. Set aside.
- On high heat, heat up some oil in a large pan (enough oil to coat the pan). Once hot, stir fry the chicken on each sides for about 3 minutes (6 minutes total). Add in coconut milk and tomato sauce. Stir and bring to a boil.
- Once the sauce is boiling, reduce the heat to medium-low and cover the pan. Cook to reduce the liquid for 15 minutes.
- Turn the heat off. Add in the butter and stir to combine. Spoon some dollops of yogurt on top of the butter chicken. Sprinkle some cilantro on top to garnish and enjoy with rice and naan bread!