Butter Chicken

This butter chicken is super-quick to throw together and on my list of recipes for "Sous Chef Summer". (Stay tuned.)

I have decided I'm going to enlist my teenagers to learn some basic recipes this summer, because... well, it's time!

When they were barely toddling around they sat with me in the kitchen washing and peeling and cutting to keep them busy and out from underfoot during meal prep time.

These days everyone seems to show up in the kitchen just long enough to deposit their lunch containers and put in their requests for dinner. We need to shake things up.

When they finally leave the nest, I want them to be able to prepare something other than ramen noodles and PB and J!

Fingers crossed!  Check back in July to see how if my brainwave is coming to fruition.

For now you are going to have to throw this together yourselves.

Original inspiration found here.






1 lb of skinless, boneless chicken thighs cut into chunks ( I think I used about 8 to 10 thighs)

A large onion, diced

28 oz can of diced tomatoes (I give mine a quick zip with immersion blender as the family doesn't like big chunks of tomato in their sauce)

6 cloves of garlic, peeled and chopped

2 inch piece of ginger grated

2 teaspoons each curry and garam masala

1 tablespoon chili powder

1 tablespoon chili garlic hot sauce

A tablespoon or two of tomato paste

Salt and pepper to taste

Heavy cream or full fat coconut milk for a non-dairy version

Saute your onions and chopped chicken thighs in coconut oil until starting to brown.  No need to cook all the way through as the chicken will continue to simmer and cook later in the sauce.

Add your garlic and ginger and saute for a minute or two.

Add your spices and stir for one minute, followed by the can of tomatoes and their juice.

Stir in the tomato paste and chili-garlic hot sauce.

Simmer everything uncovered until chicken is cooked through and sauce is starting to thicken.  About 20 minutes.

Pour in some heavy cream (about half a cup) and stir.  Add salt and pepper to taste and more cream if you want a creamier sauce.

Full-fat coconut milk can be used for a non-dairy version that is slightly less rich, but still very tasty if you prefer not to use dairy.

Not traditional, but I often throw in a handful of spinach or chard for a nutrition boost.

Serve over basmati rice with fresh naan bread for scooping.

Leftovers reheat well for a quick lunch the next day.