Indian Butter Chicken
Servings: 12
Ingredients
Ingredients for Butter Sauce
- ¾ c. butter, diced, divided
- 3 onions, small, small diced
- 9 garlic cloves, chopped
- 3 tbsp. garam masala
- 3 tbsp. fresh ginger, grated
- 3 tsp. chili powder
- 3 tsp. cumin, ground
- 1 ½ tsp. cayenne
- 1 ½ c. tomato puree
- 6 c. heavy cream
- ¾ c. cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Ingredients for Chicken
- 12 PERDUE® HARVESTLAND® Boneless Skinless Thighs
- 3 tsp. salt
- 6 tbsp. olive oil
- Freshly-cracked black pepper, to taste
Instructions
Instructions for Butter Sauce
- In a large sauté pot, sauté onions in half of butter over medium heat. Add garlic, ginger and spices, and cook until aromatics bloom in fragrance. Add tomato sauce and cook for 5 minutes. Add cream and cook for another 5 minutes. Add remaining butter, cilantro, and season to taste.
Instructions for Chicken
- Heat olive oil over medium heat in a nonstick skillet.
- Season chicken and pan-roast until fully cooked, taking the internal temperature to 165°F. Let rest.
Plate
- In a shallow bowl, spoon sauce on the bottom.
- Cut chicken and place over sauce.
- Serve with choice of basmati rice and naan bread.