Indian Butter Chicken
with cauliflower / peas / naan

Name: Indian Butter Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Garam masala; 4 tsp Coriander; 2 tsp Ginger, dried; 1 tsp Turmeric; 3 cloves Garlic, chopped; 1 Onions, medium, chopped; 1 head Cauliflower, chopped; 1/4 bunch Cilantro, chopped; 1 lb Chicken thighs, boneless and skinless, chopped; 1 Tbsp + 1 Tbsp Butter (sub ghee); 1 can Tomatoes, crushed (28 oz / 794 g); 1/2 cup Half and half; 2 cups Peas, frozen; 1/4 cup Yogurt, plain or Greek; 4 rounds Naan (sub pita or flatbread)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A spice-filled and creamy tomato sauce makes butter chicken a take-out favorite and a great entry-level dish if you are unfamiliar with Indian cuisine. This dish tastes even better a day or two after it's made, so it's great for leftovers. This dish has remained a favorite among our members since it first made its debut in August 2013.

Ingredients

Metric

Servings:

Indian Butter Chicken:

Garam masala - 1 Tbsp
Coriander - 4 tsp
Ginger, dried - 2 tsp
Turmeric - 1 tsp
Garlic - 3 cloves , chopped
Onions, medium - 1 , chopped
Cauliflower - 1 head , chopped
Cilantro - 1/4 bunch , chopped
Chicken thighs, boneless and skinless - 1 lb , chopped
Butter - 1 Tbsp + 1 Tbsp (sub ghee)
Tomatoes, crushed (28 oz / 794 g) - 1 can
Half and half - 1/2 cup
Peas, frozen - 2 cups
Yogurt, plain or Greek - 1/4 cup
Naan - 4 rounds (sub pita or flatbread)

Prep

Make spice mix - Combine garam masala, coriander, ginger and turmeric in a small bowl.
Garlic / Onions / Cauliflower / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Chicken - Chop and then season with some salt and pepper and tenderize with a fork.

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Make

Heat a Dutch oven over medium-high heat. Add first part of butter and then chicken to melted butter. Saute until golden, ~3 to 4 minutes. Remove from pan and set aside (chicken doesn't need to be cooked through at this point).
Return pan to heat and add second part of butter. Add onions and saute until tender, ~3 minutes. Add in garlic and a pinch of salt. Saute until fragrant, 1 minute more.
Add in cauliflower and then spice mix. Saute for another minute or two before pouring in tomatoes and half and half. Cover and bring to a boil.
Defrost peas in the microwave.
Add in chicken and reduce heat to a low simmer. Cook for another 5 to 7 minutes, until everything is cooked through. Stir in peas and cook until warmed, 1 minute more. Season to taste with some salt and more spices.
Serve chicken with yogurt and cilantro and naan on the side. Enjoy!

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