Butter Chicken

Ingredients

• 600 g chicken thighs (cut into pieces)
• 125 g Greek yogurt (one standard container)
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder (for the marinade)
• 1 tsp ras el hanout (spice blend)
• 1 tsp curry powder (to taste)
• 0.5 tsp ground cumin
• 0.5 tsp paprika (sweet or spicy depending on preference)
• 0.5 lemon (the juice)
• 0.5 onion (finely chopped)
• 1 clove garlic (grated)
• 1 tbsp tomato paste
• 1 cup coconut milk (approximately 240ml)
• 3 tbsp butter (divided into three cubes)
• fresh cilantro (chopped, for garnish)

Steps

1. 1

   Cut the chicken thighs into uniform bite-sized pieces.

2. 2

   In a large bowl, add the chopped chicken, Greek yogurt, salt, pepper, garlic powder, ras el hanout, curry powder, cumin, paprika, and the juice of half a lemon.

3. 3

   Mix all the ingredients well until the chicken is completely coated and let it marinate (preferably for at least 30 minutes in the refrigerator).

4. 4

   In a skillet over medium-high heat, brown the chicken pieces for a couple of minutes until they are seared on the outside. Remove the chicken from the skillet and set aside.

5. 5

   In the same skillet, add the finely chopped half onion and the grated garlic clove. Sauté until the onion is tender and translucent.

6. 6

   Stir in a tablespoon of tomato paste and the leftover marinade from the chicken.

7. 7

   Pour in a cup of coconut milk and add the three cubes of butter.

8. 8

   Let the sauce simmer over low heat for a few minutes so the flavors meld together.

9. 9

   Return the chicken to the skillet and continue cooking until the sauce thickens and the chicken is fully cooked through.

10. 10

    Finish by sprinkling some fresh chopped cilantro on top before serving.

Notes

For best results, let the chicken marinate for at least 2 hours or even overnight. You can serve this dish with basmati rice or naan bread.

Nutrition per serving

• main dish
• chicken
• dinner
• Indian food
• gluten-free
• high protein