Butter Chicken
No, it’s probably not authentic, but in the words of my Irish American husband ‘it takes like a warm hug'. The worst part of this recipe is actually remembering to marinate your chicken. If you’re anything like me, you’ll forget to thaw it and postpone that yogurt-soakin’ time. No worries, just let it sit as long as you can until you’re officially ready to cook!
Yield 4
Prep time
20 MinCook time
1 H & 15 MInactive time
24 HourTotal time
25 H & 35 MButter Chicken
Not authentic, but freaking delicious!
Ingredients
Marinade
- 2 lbs chicken, cubed
- 2 T lemon juice
- 1 T curry powder
- 1 cup yogurt
- salt
Butter Chicken
- 2 T butter
- 1 onion, died
- 1 inch piece of ginger, grated
- 5 cloves of garlic, minced
- 1 T curry powder
- 1 t turmeric
- 1 cinnamon stick
- salt
- 1/4 c chicken broth
- 1 14 oz can of crushed tomatoes
- 1 t sugar
- 2/3 c heavy cream (or half and half)
Instructions
- Marinate your chicken for 1 hour, or up to overnight
- Melt your butter in a large pan over medium heat. Cook the onions until soft and translucent (5-8 minutes). Add the spices, garlic, and ginger, cook 1 minute.
- Deglaze the pan with chicken broth, then add the marinated chicken, crushed tomatoes, and sugar. Simmer for 30 minutes to 1 hour.
- Once chicken is cooked and tender, add cream, discard the cinnamon stick, and simmer for 5-10 minutes.
- Serve over rice