Imported from Instagram

Butter Chicken

Name: Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 4 Chicken thighs (Cut them into pieces; the number is estimated because the source says “some chicken thighs” without specifying a quantity.); Greek yogurt (For marinating; quantity not specified.); Salt (To taste; quantity not specified.); Pepper (Quantity not specified.); Garlic powder (Quantity not specified.); Ras el hanout (The transcription pronounces it “ras aljanú”; name standardized. Quantity not specified.); Curry powder (Quantity not specified.); Cumin (Quantity not specified.); Paprika (Quantity not specified.); 0.5 Lemon (Use the juice of half a lemon.); 0.5 Onion (Chopped; the source says half an onion.); 1 diente Garlic (Grated.); 1 cucharada Tomato paste; 1 vaso Coconut milk (The source says “one glass”; exact volume not specified.); 3 dados Butter (Cube size not specified.); Fresh cilantro (A little, for finishing.)

Recipe by Alberto Ugarte 🥑 | Foodie y recetas | Pérdida de grasa @ugar90 · Instagram

Imported by Jorge Martínez García on SeeMeCook

Chicken marinated in Greek yogurt and spices, browned and finished in a creamy coconut and butter sauce. Fresh cilantro adds an aromatic finishing touch.

4 servings40 minSouth Asian

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Ingredients

4 Chicken thighs (Cut them into pieces; the number is estimated because the source says “some chicken thighs” without specifying a quantity.)
Greek yogurt (For marinating; quantity not specified.)
Salt (To taste; quantity not specified.)
Pepper (Quantity not specified.)
Garlic powder (Quantity not specified.)
Ras el hanout (The transcription pronounces it “ras aljanú”; name standardized. Quantity not specified.)
Curry powder (Quantity not specified.)
Cumin (Quantity not specified.)
Paprika (Quantity not specified.)
0.5 Lemon (Use the juice of half a lemon.)
0.5 Onion (Chopped; the source says half an onion.)
1 diente Garlic (Grated.)
1 cucharada Tomato paste
1 vaso Coconut milk (The source says “one glass”; exact volume not specified.)
3 dados Butter (Cube size not specified.)
Fresh cilantro (A little, for finishing.)

Steps

1
Cut the chicken thighs into pieces and place them in a bowl.
2
Add the Greek yogurt, salt, pepper, garlic powder, ras el hanout, curry powder, cumin, paprika, and the juice of half a lemon. Mix well to coat the chicken and leave it to marinate; the source does not specify how long.
3
Brown the chicken pieces in a skillet for a couple of minutes. Remove them from the skillet and set aside the remaining marinade sauce.
4
In the same skillet, sauté half an onion until softened.
5
Add one grated garlic clove and cook briefly.
6
Add 1 tbsp of tomato paste and stir.
7
Add the remaining marinade sauce from the chicken.
8
Pour in one glass of coconut milk and add three cubes of butter.
9
Let the sauce simmer gently for a few minutes.
10
Return the chicken to the skillet and cook until the sauce thickens.
11
Finish with a little fresh cilantro and serve.

Notes

The source does not specify quantities for most ingredients, the marinating time, or the size of the glass or butter cubes. The estimated quantities of chicken and butter cubes are for guidance only.