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Sundays are for comfort food. And in my world, comfort food is a giant pot of Indian food with perfectly cooked Jasmine rice. Today's recipe happens to be butter chicken.


Servings

8

Total time

35 minutes

Cuisines

Indian

Courses

Dinner


Ingredients

  • 1 cup Plain Yogurt
  • 1 zest and juice of medium lemon (about 1 ½ Tbsp.)
  • 1 tbsp Garam Masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp coarse salt
  • ¼ tsp ground black pepper
  • 1½ lbs chicken thighs or breast (cubed)
  • 4 tbsp butter
  • 1 medium yellow onion (diced)
  • 2 piece fresh ginger
  • 3 cloves garlic ( peeled and minced)
  • 1 tsp Garam Masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp crushed red pepper flakes
  • ¼ tsp ground cinnamon
  • 2 tbsp ground almonds
  • ½ tsp each coarse salt and ground black pepper
  • 2 tbsp tomato paste
  • 1 (15 oz.) can petite diced tomatoes
  • 1 cup canned coconut milk or cream
  • ¼ cup chopped fresh cilantro
  • 2 cups cooked Jasmine or basmati rice
  • chopped fresh cilantro
  • slivered almonds


Method

  1. In a medium glass bowl, whisk together yogurt, lemon and spices until combined. Stir in cubed chicken. Marinate for 1 hour or overnight (if you want to cook right away, you can).

    In a Dutch oven or large stock pot, heat butter to medium heat. Once melted, add onion and saute 3-4 minutes, until soft. Add ginger and garlic and saute 30 seconds, until fragrant.

    Stir in spices, through cinnamon. Stir in ground almonds. Add chicken and yogurt mixture and stir to combine, bringing to a simmer. Season with salt and pepper, then stir in tomato paste and diced tomatoes.

    Bring to a simmer again, then cover with the lid and cook 10-15 minutes, stirring occasionally. Stir in coconut milk or cream, allow to cook 2-3 more minutes, then stir in cilantro. Taste and adjust seasoning, if necessary. Serve with Jasmine or basmati rice and top with cilantro and slivered almonds.

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