Butter Chicken
Dinner

Butter Chicken

By November 5, 2024 No Comments
Print Recipe

Butter Chicken

Prep Time37 minutes
Cook Time20 minutes
Servings: 4

Ingredients

  • 2 packs CB Boneless Thighs cut into bite-size chunks
  • 1/4 cup Plain Greek Yogurt
  • 2 tbsps Ginger freshly grated
  • 1 tbsp Garam Masala
  • 2 tsps Garam Masala
  • 2 tsps Cumin
  • 1 tsp Tumeric
  • 1-2 tsps Cayenne Pepper, to taste
  • 2 tbsp Olive Oil extra virgin
  • 4 tbsps Salted Butter
  • 1 lrg Yellow Onion chopped
  • 1-2 tsps Red Pepper Flakes crushed, to taste
  • 1/2 cup Tomato Paste
  • 1 cup Cream
  • 1/2 cup Fresh Cilantro roughly chopped
  • Salt & Black Pepper to taste

Plantain Roti

  • 4 Green Plantains
  • 6 cups Water
  • 1 tsp Kosher Salt
  • 1 tbsp Oil

Instructions

  • Combine chicken, yogurt, garlic (3 cloves), ginger (1 tbsp), garam masala (2 tsp), cumin (1 tsp), turmeric (1/2 tsp), cayenne (1/2-1 tsp), and salt (1 tsp). Let marinate for 5-10 minutes.
  • Heat oil in a skillet over medium-high, sear chicken for 2 minutes per side. Add 1 tbsp butter, toss, then remove chicken.
  • Cook onion in the skillet for 5 minutes. Add butter (2 tbsp), garlic (3 cloves), ginger (1 tbsp), garam masala (1 tbsp), cumin (1 tsp), turmeric (1/2 tsp), cayenne (1/2-1 tsp), chili flakes, salt, and pepper. Cook 5 minutes. Add tomato paste and cook for 3-4 minutes.
  • Reduce heat, add water (1 cup) and cream. Simmer for 5 minutes, add butter (1 tbsp), thin with coconut milk if needed. Add chicken, cook 5 minutes, stir in cilantro. Season as needed.

Prepare Plantains:

  • Peel, cut, and boil plantains for 10 minutes with salt. Drain, reserving 1/4 cup water.
  • Mash plantains until smooth, adding reserved water if needed
  • Divide into 6 balls, flatten into disks. Cook in an oiled skillet for 2 minutes per side or bake at 400°F for 10 minutes. Keep warm in a towel. Repeat.
  • Serve the chicken and sauce over bowls of rice with fresh roti.
  • Enjoy!