When ordering takeout, our go-tos are either pizza, Chinese, or Indian. I've been wanted to try more Indian recipes at home lately, and this butter chicken did not disappoint! This Half Baked Harvest recipe was delicious for dinner and leftover for lunch throughout the week. It had just the right level of heat to it. Serve with rice and naan!
Ingredients:
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
1/4 cup plain Greek yogurt
6 cloves garlic, minced, divided
2 tablespoons fresh grated ginger, divided
2 teaspoons plus 1 tablespoon garam masala, divided
2 teaspoons cumin, divided
1 teaspoon turmeric, divided
2 teaspoons cayenne pepper, divided
salt and pepper
2 tablespoons olive oil
4 tablespoons butter
1 large yellow onion, chopped
2 teaspoons crushed red pepper flakes
1/2 cup tomato paste
3/4 cup water
1 (14 ounce) can full-fat coconut milk
1/2 cup fresh cilantro, chopped
Preparation:
1. Make chicken marinade by mixing chicken yogurt, 3 cloves of minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let chicken marinate for at least 30 minutes, preferably 3 hours or overnight.
2. Heat olive oil in a large skillet over medium heat. Add chicken and sear, about 2-3 minutes. Add 1 tablespoon of butter and toss to combine. Remove chicken to a bowl. Cover with foil.
3. Add onion to skillet and cook until softened. Add 2 tablespoons butter, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoons cayenne pepper, and 2 teaspoons red pepper flakes. Season with salt and pepper. Cook until mixture is fragrant, about 5 minutes. Add tomato paste.
4. Reduce heat to low. Add 3/4 cup water and c7an of coconut milk. Stir to combine. Bring sauce to a simmer and cook until it starts to thicken, about 5-10 minutes.
5. Stir 1 tablespoon butter into sauce. Add chicken back to pan, stirring occasionally, until sauce is nicely thickened, about 5-7 minutes. Remove from heat and stir in cilantro.
6. Serve chicken with rice and naan! Top with additional cilantro.
Ingredients:
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
1/4 cup plain Greek yogurt
6 cloves garlic, minced, divided
2 tablespoons fresh grated ginger, divided
2 teaspoons plus 1 tablespoon garam masala, divided
2 teaspoons cumin, divided
1 teaspoon turmeric, divided
2 teaspoons cayenne pepper, divided
salt and pepper
2 tablespoons olive oil
4 tablespoons butter
1 large yellow onion, chopped
2 teaspoons crushed red pepper flakes
1/2 cup tomato paste
3/4 cup water
1 (14 ounce) can full-fat coconut milk
1/2 cup fresh cilantro, chopped
Preparation:
1. Make chicken marinade by mixing chicken yogurt, 3 cloves of minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let chicken marinate for at least 30 minutes, preferably 3 hours or overnight.
2. Heat olive oil in a large skillet over medium heat. Add chicken and sear, about 2-3 minutes. Add 1 tablespoon of butter and toss to combine. Remove chicken to a bowl. Cover with foil.
3. Add onion to skillet and cook until softened. Add 2 tablespoons butter, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoons cayenne pepper, and 2 teaspoons red pepper flakes. Season with salt and pepper. Cook until mixture is fragrant, about 5 minutes. Add tomato paste.
4. Reduce heat to low. Add 3/4 cup water and c7an of coconut milk. Stir to combine. Bring sauce to a simmer and cook until it starts to thicken, about 5-10 minutes.
5. Stir 1 tablespoon butter into sauce. Add chicken back to pan, stirring occasionally, until sauce is nicely thickened, about 5-7 minutes. Remove from heat and stir in cilantro.
6. Serve chicken with rice and naan! Top with additional cilantro.