Butter Chicken

Ingredients:

Chicken:

• 2 pounds boneless skinless chicken breasts cut into bite sized pieces

• 1/2 cup plain whole milk yogurt or dairy-free yogurt

• 1 1/2 tablespoons garlic finely grated

• 1 tablespoon ginger root finely grated

• 2 teaspoons garam masala

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon red chili powder

• 1 teaspoon salt

Sauce:

• 2 tablespoons olive oil

• 2 tablespoons ghee

• 1 large onion sliced

• 1 1/2 tablespoons garlic finely grated

• 1 tablespoon ginger root finely grated

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons garam masala

• 1 teaspoon corander

• 14 ounce can crushed tomatoes

• 1 teaspoon red chili powder

• 1 1/4 teaspoons salt

• 1/4 cup water

• 1 cup canned coconut milk

• 1 tablespoon compliant sugar

• 1/2 teaspoon kasoori methi

• cilantro chopped

Utensils:

• mixing bowl

• plastic wrap

• whisk

• large skillet

• mixing spatula

• plate

• cutting board

• knife

• zester

• mixing spatula

• immersion blender or high speed blender

Instructions:

1. prepare ingredients

2. get a mixing bowl and add 1/2 cup of yogurt

3. add 1 1/2 tbsp of grated garlic to the bowl

4. add 1 tbsp of grated ginger to the bowl

5. add 2 tsp of garam masala to the bowl

6. add 1 tsp of turmeric to the bowl

7. add 1 tsp of cumin to the bowl

8. add 1 tsp of red chili powder to the bowl

9. add 1 tsp of salt to the bowl and whisk together to combine

10. add 2 lbs of diced chicken to the bowl and toss to coat

11. cover the bowl with plastic wrap and place in the fridge to marinate for at least 30 minutes but preferably overnight

12. get a large skillet over medium-high heat and add 2 tbsp of olive oil

13. add marinated chicken in two batches and cook for 6 minutes, stirring occasionally, then remove to a plate and set aside

14. add 2 tbsp of ghee to the same pan and add the sliced onions and saute for 6 minutes until softened

15. add 1 1/2 tbsp of grated garlic to the pan

16. add 1 tbsp of grated ginger to the pan and stir together for 1 minute until fragrant

17. add 1 1/2 tsp of cumin to the pan

18. add 1 1/2 tsp of garam masala to the pan

19. add 1 tsp of coriander to the pan and stir together for about 20 seconds until fragrant

20. add 14 oz of crushed tomatoes to the pan

21. add 1 tsp of red chili powder to the pan

22. add 1 1/4 tsp of salt to the pan and stir together

23. allow the sauce to simmer for 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown red color

24. pour 1/4 cup of water to the pot then use an immersion blender to blend the sauce until smooth

25. add 1 cup of coconut milk to the pan

26. add 1 tbsp of sugar to the pan and stir together

27. return the chicken to the pan and stir together and cook for an additional 8-10 minutes until cooked through and sauce is thick and bubbly

When you are ready for serving, serve with naan or rice and top with chopped cilantro.