Kathleen Rear

I’m told this dish originated in India, but I’m not sure of its region. No matter really because it’s so good when you make it you’ll say it came straight from heaven! I love the simplicity of an exotically spiced stew and it’s a recipe that you can whip up with confidence.

 Butter Chicken

4-6 Boneless skinless, Chicken Thighs
Salt & Pepper
2 tablespoons Olive Oil
1 cup chopped Onion
1 cup Plain Yogurt
1/2 cup (one stick) Butter
1 14oz can Light Coconut Milk
2 tablespoons Tomato Paste
1 teaspoon Garam Masala
1 teaspoon Chili Powder
1 teaspoon Curry Powder
2 cloves finely chopped Garlic
1 1/2 teaspoons finely grated Ginger
Cilantro to garnish.

Chop the onion, garlic and grate the ginger then set aside.
Cut each chicken thigh into approximately three strips each.
Heat a heavy stew pot with a lid over medium-high then add the olive oil and chicken thighs then season with salt and pepper. Saute until brown.
Add in the chopped onion, garlic, and ginger. Saute until onions are softened and translucent.
Turn the heat to a simmer then add the tomato paste, yogurt, and coconut milk. Stir until well combined. Add the stick of butter. (it’s a seriously giddy moment when you add, wantonly, a whole stick of butter to the pot) 
Add the garam masala, chili powder, and curry powder.
Stir then cover. Simmer for 20 minutes or until the chicken is cooked through and the sauce is thickened.
If you’d like the sauce thicker, turn the heat up and boil uncovered for 5 minutes stirring frequently.

Garnish with Cilantro and serve over Jasmine or Basmati Rice.

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