Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Butter Chicken

2-tbsp vegetable oil, divided
1-lb boneless, skinless chicken thighs, cut into bite size pieces
1-onion chopped
2-cloves garlic, finely chopped
1-tbsp ginger, finely chopped
2-tbsp butter
2-tsp lemon juice
1-tsp garam masala
1-tsp cumin
1/4-tsp cayenne pepper
1-cup tomato sauce
1-cup evaporated milk
1/4-cup plain yogurt
Salt & pepper to taste

Heat 1-tbsp of oil in a large saucepan over medium-high heat
Cook chicken until lightly browned, about 10 minutes
Remove chicken and set aside
Heat remaining oil in saucepan over medium-high heat
Sauté onion, garlic and ginger until soft
Stir in butter, lemon juice and spices
Cook stirring for 1 minute
Add tomato sauce, cooking for 2 minutes, stirring frequently
Stir in milk and yogurt
Reduce heat and simmer, stirring often, for about 10 minutes
Add reserved chicken to the sauce and bring to a boil
Reduce heat to low and simmer for 15 minutes until the sauce has thickened and chicken is cooked through
Taste; adjust with salt and pepper
Make this dish spicier by increasing the cayenne pepper

Serve over rice or with naan bread

Serves 4