14/11/2023
Now that the weather has cooled off (well, for Austin). I whipped up a batch of my Indian Butter Chicken which is a highly requested meal from my kiddos. Simple, easy and full of love and warmth!
Tell me below..what is your family’s favorite fall meal?
INGREDIENTS:
-6 tablespoons butter, divided
-2 lbs boneless/skinless chicken thighs, cut into 1″ chunks
-1 yellow onion, diced
-3 garlic cloves, minced
-1 Tbsp garam masala
-1 Tbsp fresh grated ginger
-1 tsp chili powder
-1 tsp ground cumin
-1/2 tsp cayenne pepper
-1 1/2 cups tomato sauce
-2 cups cream or full fat coconut milk
-salt & pepper
-lime & cilantro, for garnish
-rice for serving
* feel free to add ingredients, such as carrots, potatoes, peanuts, or cashews.
INSTRUCTIONS
1. Place 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. Do not need to be fully cooked all the way through. Work in batches, and set aside.
2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and the aromas are released (about 30-45 seconds). Now add the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low!
4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
5. Serve garnished with lime and cilantro, alongside rice and naan.
