Butter Chicken
Chicken is marinated in spices and Greek Yogurt for very tender chicken. This dish is made with Mae’s Butter Chicken seasoning and replaces the need for all the different spices that you may not have on hand. This is traditionally served over rice and Naan bread.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 1/2 cup plain Greek yogurt
- 4 - 6 cloves garlic, minced
- 1 tbsp Chili Powder
- 1 tsp salt
- SAUCE:
- 2 tbsp butter
- 2 onions, diced
- 6 cloves garlic, minced
- 3 tbsp Mae's Seasonings Butter Chicken
- 1 can 28 oz diced tomatoes, drained
- 1 1/2 cups chicken broth
- 1 tbsp brown sugar
- 1/2 tsp each: salt & pepper
- 1/2 cup sour cream
- 1 tbsp minced fresh cilantro (optional)
- rice
Instructions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 3 hours (or overnight if time allows)
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three. Fry until browned for about 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter in the same pan. Fry the onions until they start to sweat (about 5 - 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and sauté for 1 minute until fragrant, then add Mae’s Butter chicken seasoning. Let cook for about 1 minute until fragrant, while stirring occasionally.
- Add tomatoes and chicken stock and let simmer for about 10-15 minutes.
- Remove from heat, and puree with a hand blender until smooth. Stir in cream, sugar and cilantro. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Serve over cooked rice.
Notes
For more info on Mae's Seasonings Butter Chicken: Click Here!
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