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Butter Chicken

This Little Goat went to India
This Little Goat went to India

serves

4

time

1 hour

active time

40 minutes

ingredients

3/4 cups full-fat greek yogurt
2 Tbsp This Little Goat went to India
1 Tbsp ground turmeric
1 Tbsp lemon juice
2 lb boneless, skinless chicken thighs, cut into chunks
1/4 cup unsalted butter
1 medium yellow onions, peeled and diced
1 14.5-oz can diced tomatoes, preferably fire-roasted
Salt to taste
1/3 cup chicken broth
3/4 cups cream
1 tsp tomato paste
Fresh cilantro for garnish, optional

instructions

In a medium bowl, whisk together yogurt, India spice, turmeric and lemon juice. Add chicken and toss to thoroughly coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.

In a large skillet, over medium heat, melt butter until foamy. Add onion and cook, stirring regularly, until translucent and starting to brown, about 5 minutes. Stir in tomatoes and 1 tsp salt and cook until slightly reduced, about 5 minutes. Add chicken along with all of the marinade and cook until chicken is starting to turn opaque, about 5 minutes. Stir in chicken broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered until chicken is cooked through, about 30 minutes.

Stir in tomato paste and cream and continue to stir, cooking until slightly thickened, about 5 additional minutes. Taste and adjust seasoning with salt and/or additional India spice. Serve over jasmine rice or with naan.

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