Butter Chicken

Butter Chicken is usually served with naan or with rice.  But during an ice storm when the roads and  supermarkets are all closed, you make due with what you've got on hand. In my case, I had to sub out the naan with penne noodles.  This was still super yummy, and my son couldn't get enough of the sauce. He was soaking is up with all of the fresh sourdough I had on hand.

Since I am keeping it real in terms of time, this was a 35 minute recipe. But that extra 5 minutes was totally worth it. And the leftovers the next day were even better! Enjoy!

Butter Chicken

INGREDIENTS:

• 1 lb chicken, cubed
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chili powder
• ¼ tsp black pepper
• ½ cup plain Greek Yogurt

 

• 2 Tbs butter
• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 1 Tbsp grated ginger
• 1 Tbsp minced garlic
• 1 cup tomato sauce, or crushed tomatoes
• 1 Tbsp apple cider vinegar
• ¾ Cup heavy cream
• 1 Tbsp fresh lemon juice
• Fresh cilantro for garnish

 
PREPARATION:

1. In a large bowl, combine the chicken, salt, smoked paprika, garam masala, turmeric, chili powder, black pepper, and Greek yogurt. Mix well and allow to marinate for 20 minutes to 1 hour.
 
2.  In a large skillet, melt the butter and olive oil over medium heat.
 
3.  Add the chopped onion and sauté until soft and golden brown (5-6 minutes).
 
4.  Stir in the grated ginger and minced garlic and cook for 30 seconds until fragrant.
 
5.  Pour in the tomato sauce and apple cider vinegar. Stir and simmer for 10 minutes, allowing the sauce to thicken.
 
6.  Add the marinated chicken pieces to the pan and cook until the chicken in fully cooked (approx. 10-12 minutes).
 
7.  Lower the heat and stir in the lemon juice and the heavy cream. Let it simmer for 5 minutes until creamy and rich.
 
8.  Garnish with fresh cilantro and serve hot with rice or warm naan.