Butter Chicken

Butter chicken is traditionally known as murgh makhani.

Ingredients:

Meat:

• 1 1/2 lb of chicken thighs (bone less) or chicken breasts

Spices:

• 3 tsp Garam masala

• 1 tsp Chili powder

• 1 tsp Turmeric

• 1 1/2 tsp Cumin

• 1 tbsp sugar

• 1 tbsp garlic

• Salt to taste

Produce:

• 16 oz can of tomato purée (crushed tomatoes work)

• 1 tbsp fresh grated ginger

• cilantro

Dairy:

• 2 tbsp Ghee or butter

• 1 cup of heavy cream

• 1 cup plain full fat yogurt

Grains:

• Basmati rice

• 1 cup

• cardamom pods

• canola oil

Directions:

1. Put 2-3 pods of cardamom into the basmati rice and cook according to instructions. 

2. Cute chicken thought into small 1 inch pieces. Marinate chicken with some salt, pepper, and yogurt. Set aside for 30 min to an hour. 

3. Heat up ghee or butter and cook chicken until just cooked. Set aside. 

4. To make the sauce combine all the spices, tomato purée, and ginger into a blender and blend on high until well combined. 

5. Pour sauce and chicken together in a pan and cook until chicken has been cooked through simmering on medium heat. Turn down heat to low and add in cream a little at a time to prevent the sauce from being split. 

6. Serve with rice and naan.

Enjoy!