
Butter Chicken

Butter Chicken

Ingredients needed
1 16oz Jar Curry Marinade
Greek Yogurt
Fresh Ginger or Paste
Fresh Garlic or Paste
Tandoori Masala Seasoning
Butter or Oil
Heavy Cream
Fenugreek dried leaves
Fresh Cilantro
For the chicken marinade:
4lbs of boneless and skinless chicken thighs or breasts cut into bite-sized pieces
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1.5 cup of Greek yogurt
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1 tablespoons minced garlic
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1 tablespoon minced ginger (or finely grated)
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2 Tablespoons of Tandoor Masala
Blend and mix everything together, refrigerate for 24 hours
Next day when ready to cook
1) In a Fry Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice and add the marinaded chicken and cook till 80% cooked for 20 Minutes
2) In a Separate small non Stick Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice
2) Add the whole Jar of Curry Marinade
3 ) 3 Table Spoons of Tandoori Masala
4) Cook for 5 minutes on high then add this to the Chicken
Simmer on Medium for 10 to 15 more minutes, then add 1 cup of Heavy Cream, 2 Table Spoons of dried Fenugreek Leaves, Cook for Additional 10 Minutes then add a little fresh chopped cilantro
Serve with Rice and or Naan Bread
Rice Instructions
Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 2.5 cups of water, and 1/2 cup finely chopped fresh cilantro.
Allow to cook per rice cooker or stove top directions