This classic Indian simmered dish is doable on a weeknight if you plan correctly. Such a delicious chicken dinner!
Ingredients
2poundschicken breast, sliced thin
1cupGreek yogurt
1tablespoongaram masala
1teaspoonchili powder
1teaspoonground cumin
1teaspoonground coriander
1teaspoonkosher salt
1teaspoonground black pepper
Sauce:
½cupButter
1sweet onion, chopped
4clovesgarlic, minced
2tablespoonsfresh ginger
¼cuptomato paste
2cupschicken or vegetable stock
1cupheavy cream
White rice, for serving
Fresh cilantro, garnish
Instructions
In advance, slice chicken into thin strips. Stir together with Greek yogurt, garam masala, chili powder, cumin, coriander, salt, and pepper. Cover and store in refrigerator for up to 24 hours.
To make sauce, add 4 tablespoons Butter to a medium pot over medium heat. Once butter has melted, add onions, ginger, and garlic and cook until veggies soften, 3-4 minutes.
Add tomato paste and stock to pot and stir to combine. Add prepared chicken strips along with any sauce in the bowl. Bring pot to a low simmer. Simmer mixture for 10 minutes, stirring occasionally. Test chicken for doneness.
Add cream to pot along with final 4 tablespoons Butter. Allow sauce to thicken for a few minutes. Taste and season with salt and pepper to your liking.
Serve butter chicken over rice garnished with fresh cilantro.