Uses: Make the most delicious butter chicken, a simple curry with meat and vegetables, or use to season rice, deviled eggs and chicken salad.
Ingredients: Unrefined sea salt, coriander, cumin, fenugreek, garlic, turmeric, ginger, cardamom, mustard seed, cinnamon, onion, tomato powder, black pepper, lemon juice powder, cloves, cayenne
Indian Butter Chicken
- 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
Preheat oven to 375 degrees. Over medium heat, melt 2 TBS of butter in a stockpot. Add onion and garlic, cook slowly until the onions carmelized, 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 on 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.