Indian Butter Chicken Recipe

Ingredients

• Chicken Split Breasts, Drums and Thighs

  Wegmans

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Lemon juice

  Raw

  1 tbsp or 15g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Curry paste

  2 tsp or 10g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Ginger

  Spices, ground

  50g

• Garlic

  Raw

  1 tsp or 3g

• Coconut oil

  1 tbsp or 14g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Cut chicken into pieces, and season with a little salt and pepper. Set aside.
2. In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.
3. Cover and refrigerate at least 1 hour. Preferably longer.
4. Heat the vegetable oil over high heat in a large fry pan. I used my Anolon Frying Panwhich I love. It heats evenly, is metal utensil safe, and can even go into the oven up to 400 degrees.
5. Add the chicken coated in the Marinade and cook for 3-4 minutes.
6. Add the pureed tomato, sugar and salt.
7. Turn down to low and cover with lid. Let simmer for 20 minutes if using chicken thighs, 15 minutes if using chicken breasts.
8. Add the cream, and stir well.
9. Garnish with cilantro leaves.
10. Serve over rice and enjoy!
11. Recipe by: Rachael (source: https://www.eazypeazymealz.com/indian-butter-chicken-recipe/)

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