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Michelle

Butter Chicken

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Marinade 2 hours
Servings: 4
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs - cut into 1" chunks
  • 5.3 oz plain Greek yogurt
  • 1 tsp lemon juice
  • 1 cloves garlic
  • 1 tsp fresh ginger, grated
  • 2 tsp cumin - divided
  • 2 tsp garam masala - divided
  • 1- 1/2 tsp turmeric - divided
  • 1/4 tsp chili powder
  • 1 tsp Knorr Zero Salt Bouillon - divided
  • 4 tsp ghee - divided
  • 1 medium onion - chopped
  • 1 cup heavy cream
  • 1 cup tomato puree
  • cilantro - for garnish
  • cooked rice - for serving

Method
 

MARINADE
  1. Combine the chicken, yogurt, lemon juice, garlic, ginger and 1 teaspoon of cumin, one teaspoon garam masala, one teaspoon of turmeric, 1/2 teaspoon of Knorr Zero Salt Bouillon and chili powder and mix to combine. Cover and marinade the chicken for 4 hours (or overnight)
CHICKEN
  1. Heat one teaspoon of ghee in a large skillet and cook half of the marinated chicken for approximately 4 -5 minutes, turning once. Remove to a plate and set aside.
  2. Add another teaspoon of ghee to the pan and cook the remaining chicken for 4 - 5 minutes. Remove to the plate and keep warm.
  3. Add the remaining 2 teaspoons of ghee to the pan and cook the onions for 3 - 4 minutes, until cooked through and translucent.
  4. Stir in the remaining teaspoon of cumin, 1 teaspoon of garam masala, 1/2 teaspoon of Knorr Zero Salt Bouillon as well as well as the final 1/2 teaspoon of turmeric.
  5. Add the heavy cream, tomato puree and cooked chicken and allow to simmer for 10 minutes, stirring occasionally.
  6. Serve over cooked rice and garnish with cilantro, if desired.