Butter Chicken
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 6
Calories 562kcal
Chicken + Marinade:
- 1 Cup Greek Yogurt I use Fage 2%
- 2 Cloves Garlic finely grated
- 1 Tablespoon Fresh Ginger grated
- 1 Tablespoon Garam Masala
- 1 Tablespoon Kosher Salt
- 2 pounds Chicken Thighs boneless + skinless, cut into 1" cubes (note 1)
Sauce:
- 2 Tablespoons Butter
- 2 Tablespoons Garam Marsala
- 1 Cup Tomato Puree
- 1 Teaspoon Kosher Salt
- 1 Cup Heavy cream (note 2)
Serving:
- 1/4 Cup Fresh Cilantro chopped
- Cauliflower rice
Add yogurt, garlic, ginger, garam masala, and salt to a large resealable bag. Seal and massage to combine. Add chicken and toss until chicken is evenly coated in the marinade. Place in the fridge for 3 hours - overnight.
Move the top oven rack so it's 10" from the bottom of your broiler. Turn the oven to broil and line a baking sheet with foil. Place chicken on the prepared sheet in a single layer. Broil for 9-11 minutes, and rotate halfway through. Remove the chicken from the oven once there are black spots on top. Note: it won't be cooked fully through.
Meanwhile, melt butter in a large pot over medium heat. Once melted, add the garam masala and toast until fragrant - about 1-2 minutes. Add all other sauce ingredients, along with the chicken and any juices that have accumulated on the plate, to the sauce. Make sure to fully submerge the chicken in the sauce, and bring to a simmer. Continue to cook until the chicken reaches an internal temp of 165 F, this should be about 10 minutes.
Serve with chopped cilantro on top, over a bed of cauliflower rice. Enjoy!
- Chicken breast can be used instead of thighs, although we prefer the flavor of thighs here.
- For a dairy free option, you can use full fat coconut milk instead of heavy cream.
Calories: 562kcal | Total Carbohydrates: 9g | Protein: 31g | Fat: 45g | Sodium: 1736mg | Fiber: 2g | Sugar: 5g | Net Carbs: 7g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com