HELLO yummy house smells!

Starting off this Sunday morning by cooking up some savory, creamy, Indian Butter Chicken. Abby continues to run around the house with a mission to destroy, including pulling the legs of mommy’s tripod. Geeesh.

Dear Indian Butter Chicken: where have you been my whole life?! You’re  soooo flavorful and creamy. What a beautiful dish though. Indian food always gets an A+ for color.
And an A++++ for flavor: Spice up your life.

The glamor part of food blogging is eating what you just made. Then sharing it of course! Btw, don’t mind the pigging out in this one.

Yah, baby. Use that garlic naan to shovel food into your mouth like it was build for it. Growing up in our household, ditching the silverware and using your God given utensils was never frowned upon.

The rice is totally optional, if you’re going low-carb and all that, but it definitely adds another layer of texture. I’m all for buttery rice.

AND DON’T FORGET: Top off each bite with whole fat greek yogurt! It’s a game-changer, trust me.

Curries are always our go-to… I think that may change.

Happy Sunday vibes. Stay tasty.
And toasty. Because it’s -5 outside.

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Indian Butter Chicken in dish with rice and naan

Creamy Indian Butter Chicken

  • Prep Time: 30 mins.
  • Cook Time: 60 mins.
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

Use that garlic naan as a shovel for this savory, creamy Indian Butter Chicken!


Ingredients

Chicken Marinade

  • 2 lbs. Chicken Breast/Thighs, cubed
  • ½ cup Greek yogurt, full fat
  • 4 cloves Garlic, minced
  • 1 tbs. Ginger Root, minced or grated
  • 2 tsp. Salt

Sauce

  • 2 28oz cans whole Tomatoes
  • 1 large Onion, sliced
  • 4 cloves Garlic, minced
  • 1 tbs. Ginger root, minced or grated
  • 2 tbs. Chili Powder
  • 1 tbs. Garam Masala
  • 1 tsp. Cinnamon
  • 1 tsp. Turmeric
  • 1 tsp. Paprika
  • 1 stick Butter, divided
  • ½ cup Cream
  • Salt & Pepper

Instructions

  1. In a large bowl, whisk yogurt, garlic, ginger, and salt. Cut chicken into ¾ to 1 inch cubes and add to marinade, stirring well to combine. Cover and chill about an hour.
  2. In a dutch oven over medium heat, melt 2 tbs. of butter. Add onions, season with salt and pepper. Cook, stirring occasionally, until golden brown being careful not to burn, 8-10 minutes. Add garlic and ginger, stirring until very fragrant, 2-3 minutes. Add chili powder, garam masala, cinnamon, turmeric, and paprika, stirring for about a minute. Add tomatoes, mash with your spoon, while stirring to scrape up any browned bits stuck to the pan. Lower heat to a simmer, leave uncovered and stir on occation, 45-60 minutes.
  3. Using either an immersion blender or a countertop blender, blender the sauce to a smooth consistency. Add rest of butter and cream, continue blending until fully incorporated. Return to a simmer.
  4. Preheat broiler. On a wire rack, placed on a foil lined baking sheet, arrange marinated chicken in a single layer. Broil chicken, until starting to brown, watching carefully to not burn. When browned, add chicken to sauce and continue cooking until chicken is fully cooked.
  5. Top with additional yogurt and cilantro. Serve with a side of rice and naan. Enjoy.

Notes

Don’t forget it! Top off each bite with whole fat greek yogurt! It’s a game-changer, trust me.