Butter Chicken

 

Ingredients:

 

1 lb boneless skinless chicken thighs

 

Marinade for the chicken

1 container (5.3 oz) of Greek, no fat plain yogurt

2 tbsp honey

1 tsp garam masala

1 tsp coriander powder

1 tsp curry powder

1 tsp turmeric

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne

1/2 tsp salt (I use pink Himalayan salt)

1 tsp black pepper

 

Sauce

1 c tomato puree

1/2 chicken broth (I use water and a heaped tsp of knorrs chicken bouillon)

2 (or one very large) red onion

2 garlic cloves

1 tbsp honey

1/2 c heavy cream

1 stick butter

1 tsp garam masala

1 tsp coriander powder

1 tsp curry powder

1 tsp turmeric

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne

Salt and pepper to taste

 

Rice

 

1 c basmati rice

1 stick of butter

1 tsp (heaped) chicken bouillon

1 tbsp Elizabeth & Eleanor Meyer Lemon Honey Seasoning 

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

 

Directions

 

Marinading the chicken:

 

I marinate this overnight.

 

1. Clean and dry your chicken thighs, trim off any skin or fat place them in a bowl.
2. Add the yogurt, honey and all the seasonings.
3. Massage the marinade into the chicken thoroughly coating all of the chicken (I'd wear gloves for this, as turmeric and curry powder stains your hands!).
4. Place in a freezer safe bag or sealed airtight container, let marinade in the refrigerator overnight.

 

Preparing the rice

 

1. I cook my rice in a frying pan, just makes things easier, but you can use a rice cooker or pot. Rinse and drain your rice, melt butter and seasonings over medium low heat until seasonings are well incorporated and butter is completely melted. Add in your cup of rice and make sure all the rice is coated in the seasoned butter.
2. Allow the rice to toast a bit before adding two cups of water, stir making sure everything is well incorporated. Cover with a lid, reduce to low and let come to a boil, cook until almost all of the water is soaked in (about 15 minutes).
3. Turn off heat, remove from burner cover and let sit for 20 minutes, afterwards you can fluff with a fork and it should be good.

 

Cooking the chicken and making the sauce.

 

1. Sometimes I like to brown the chicken in a cast iron skillet, but generally I will cook the chicken in the oven. Roasted for 25 minutes at 400 ºF.
2. While the chicken is cooking, in a large skillet dice your onions and garlic. Melt half a stick of butter and sauté your onions and garlic until soft and translucent and garlic is fragrant. Add in your seasoning and allow it to bloom in the butter and onions, once you start smelling all the seasonings. Add in your tomato puree and cook until the tomato puree is reduced slightly, and darkened in color.
3. Once the tomato puree and onions is where you want it, (about 20 minutes in total) add in your broth and simmer until the sauce thickens slightly.
4. By this time your chicken should be ready. Cut it into bite sized pieces, add it into the sauce and then add in your heavy cream and honey, reduce the heat and let simmer for about 10 to 15 minutes until the sauce thickens to the desired consistency.