BUTTER CHICKEN WITH GHEE
Ingredients
1kg chicken thigh boneless
2 tablespoons garam masala
3 teaspoons fresh ginger grated
3 teaspoons minced garlic
4 oz whole milk plain Greek yogurt
SAUCE
2 tablespoons ghee or butter
1 onion
2 teaspoons fresh ginger grated
2 teaspoons minced garlic
14.5 oz can crushed tomatoes
1 tablespoon ground coriander
½ tablespoon garam masala
2 teaspoons cumin
1 teaspoon chilli powder
½ cup heavy cream
Salt to taste
Method
1. First, you’ll start by cutting the chicken into 2-inch pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yoghurt, stir to combine. You’ll then refrigerate it for at least 30 minutes but this can be overnight as well taking a bit of the prep time off you come dinner time!
2. For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender or food processor, and blend until smooth. Refrigerate until ready to use. This can also be done ahead of time!
3. Heat 1 tablespoon of ghee in a large skillet (10.5″ or larger) over medium-high heat. Place the chicken along with the marinade in the skillet, browning 3 to 4 minutes per side. Once browned pour in the sauce cook 5 to 6 minutes longer.
4. Stir in the heavy cream and ghee, continue to cook another minute. Taste for salt and add additional if needed. DONE!
