Butter Chicken with Yogurt, Tomato and Warm Spices
Six portions of chicken cooked in a spiced tomato and yogurt sauce after a refrigerated marinade.
Equipment
- Covered marinade bowl
- Deep skillet
- Spatula
- Instant read thermometer
Ingredients
Chicken and marinade
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1/4 cup tomato paste
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Skillet sauce
- 1 tablespoon canola oil
- 1 small onion diced
- 5 cloves garlic minced
- 2 tablespoons light brown sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup water
Instructions
- Combine marinade yogurt, paste, lemon, and spices with chicken. Refrigerate 30 minutes.
- Cook onion in oil 3 minutes and garlic 1 minute.
- Add chicken with all marinade and brown sugar; stir 2 to 3 minutes.
- Add separate sauce yogurt and water. Simmer gently 15 to 20 minutes to 165 degrees F and serve 6.
Notes
Substitutions: This version uses yogurt and canola oil. Contains milk.
Tips: Both yogurt allocations are required. Cook all raw-contact marinade.
Storage: Refrigerate up to 3 days or freeze cooked portions. Thaw refrigerated and reheat gently to 165 degrees F.