Name: Butter Chicken
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar; Christopher Ranch Organic Chopped Ginger; Talking Rain AQA Water, 9.5 pH; La Tourangelle French Infused Herbs De Provence Oil; Napoleon Co. Grille Garlic Cloves; SIGNATURE SELECTS Black Pepper, Ground; Minute Rice White Rice, Light & Fluffy; Cilantro; Lucerne Table Cream, Light; McCormick Gourmet™ Sweet Ginger Garlic Seasoning; Organic Red Pepper; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; Mixed Chicken (8 Pieces); O Organics Turmeric, Organic, Ground; Cebollitas Bunch; SWAD Garam Masala Powder

1. Cut chicken thighs into bite sized pieces.

2. In a bowl, add the yogurt, ginger garlic paste, tandoori masala, salt and pepper.

3. Mix everything together and add the chicken. Mix well. Marinate chicken for at least 30 minutes.

4. Mince ginger and garlic.

5. Finely dice onion.

6. In a pan on medium high heat, add the marinated chicken. Sear until cooked, about 8 minutes each side.

7. Remove from heat and set aside.

8. In the same pan, add oil and add the minced ginger and garlic.

9. Fry for 2-3 minutes and then add the diced onions.

10. Add the crushed red pepper, tumeric powder, and garam masala.

11. Mix well. Add the canned crushed tomatoes. Mix well and bring to a simmer.

12. Pour the sauce into a blender and blend until smooth.

13. Pour back into the pan and add the cooked chicken.

14. Simmer for 5 minutes. Add the heavy cream. Mix. Finish with a tablespoon of butter. Mix and garnish with fresh cilantro. Simmer for another 2-3 minutes.

15. Serve hot with a side of white rice.

Butter Chicken

Serves 4

45 mins prep

0 mins total

What you need

How to make