Butter Chicken made with juicy yogurt-marinated chicken thighs simmered in a creamy, warmly spiced tomato sauce. Serve over rice or with naan.
Ingredients
Instructions
Cut the chicken thighs into bite-sized pieces, set aside.
In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.
Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.
Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.
Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
Serve with a garnish of fresh cilantro, optional.
Nutrition
- Calories
- 384 kcal
- Carbohydrate Content
- 10 g
- Protein Content
- 25 g
- Fat Content
- 28 g
- Saturated Fat Content
- 15 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 174 mg
- Sodium Content
- 1388 mg
- Fiber Content
- 2 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 10 g
- Serving Size
- 1 serving
