Quick Indian Butter Chicken
Serves
Cooking Mode
1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
1½ tsp garam masala
1 tsp Compliments Chili Powder
salt
1 tsp Sensations Extra Virgin 100% Olive Oil
3 tbsp Compliments Butter
2 tbsp minced fresh ginger
3 cloves garlic, minced or pressed
1 onion, finely chopped
Compliments Chicken Broth
1 cup Compliments Plain Low-fat Yogurt
4 tbsp Compliments Tomato Paste
minced cilantro (optional)
hot, cooked Sensations Jasmine Rice
1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
1½ tsp garam masala
1 tsp Compliments Chili Powder
salt
1 tsp Sensations Extra Virgin 100% Olive Oil
3 tbsp Compliments Butter
2 tbsp minced fresh ginger
3 cloves garlic, minced or pressed
1 onion, finely chopped
Compliments Chicken Broth
1 cup Compliments Plain Low-fat Yogurt
4 tbsp Compliments Tomato Paste
minced cilantro (optional)
hot, cooked Sensations Jasmine Rice
Directions
1In a bowl, mix together chicken pieces with half the garam masala, half the chili powder, and salt to taste.
2Heat oil in a 12-inch nonstick frying pan over high heat. When pan is hot, add chicken. Cook until undersides are lightly browned, about 2 minutes. Turn pieces over and cook to brown other sides, 1-2 minutes more.
3With a slotted spoon, transfer chicken to a platter and set aside.
4Reduce heat to medium-high. Add butter to pan. When melted, add ginger, garlic, and remaining garam masala and chili powder.
5Stir until fragrant, about 30 seconds. Add onion and more salt to taste.
6Cook, stirring often, until onion is browned and softened, 5-7 minutes.
7Add broth, yogurt, and tomato paste to pan and whisk until smooth. Add chicken and any juices from platter. Cover pan and bring to a simmer. Uncover and simmer, stirring often, until thickened slightly and chicken is no longer pink in center (cut to test), about 5 minutes.
8Transfer mixture to a serving bowl and sprinkle with cilantro. Serve with rice.
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