Indian Butter Chicken

By Charmane Andrews Skillen Indian Butter Chicken

Indian Butter Chicken
Serves 4

  • ½ cup unsalted butter
  • 1 medium onion, finely diced
  • 1 TBS minced garlic
  • 1 (15 oz) can tomato sauce
  • 2 cups heavy cream
  • 2-3 TBS + 2 tsp s.a.l.t. sisters
  • “In a Hurry” Curry
  • ½-1 tsp cayenne, optional
  • 1½ lbs chicken thighs (skinless, boneless, cut into bite-size pieces)
  • 1 TBS coconut oil or olive oil

 

Directions:
Preheat oven to 375°. Over medium heat, melt 2 TBS of the butter in a stockpot. Add onions and garlic, cook slowly until the onion caramelizes, about 15 minutes. Add tomato sauce, heavy cream, 2-3 TBS “In a Hurry” Curry and cayenne, if using. Bring sauce to a rapid simmer then reduce heat to medium-low; cover and simmer for 30 minutes. While the sauce is simmering, toss cubed chicken thighs with coconut or olive oil and season with the remaining 2 tsp of “In a Hurry” Curry. Spread chicken out onto a baking sheet and bake until no longer pink in the center, about 15-20 minutes. When done, add the chicken to the sauce along with the remaining butter and stir to combine. Simmer 5 minutes more. Serve over rice and enjoy!

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