I always try to keep a few fast and easy "go to" recipes under my belt. This Butter Chicken curry is one of them. It's surprisingly easy to whip together in less than an hour. Sometimes if I'm low on time, I'll throw everything together in my Instant Pot and it cooks even faster! Gotta love modern technology. I love the warm spices and creamy coconut milk in the curry sauce. The rice is amped up with peas and carrots and this just makes for the perfect weeknight meal. Enjoy!
Butter Chicken Curry:
Yogurt Curry Marinade:
1 lb Chicken Thigh (sub with Tofu or Cauliflower or Chickpeas)
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin
1 tsp Kosher Salt
1 cup Greek Yogurt.
Mix together and marinate at least 20 minutes.
Chicken Curry:
3-4 tbsp Olive Oil
1 Onion cut into chunks. Saute 2-3 min then add
4 cloves Minced Garlic
1 1/2 tsp grated Ginger. Stir again for 2-3 min.
2 tsp Garam Masala
1 tsp Cumin
1 tsp Turmeric
1/4 tsp Cardamom
1/4 tsp Paprika
1/4 tsp Cinnamon
1/4 cup (4 tbsp) butter
1/2 cup Coconut Milk from a can
Salt to taste
In a dutch oven, add olive oil, onion, garlic, ginger. Sautee until fragrant, then add garam masala, cumin, turmeric, cardamom, paprika, and cinnamon. Stir to toast up.
Add the marinaded Chicken, mix well for about 5 min on med-high heat.
Add 2 cups Crushed Tomatoes. Stir and simmer 20 min on low heat. Then add butter and coconut milk. Simmer 5-10 more minutes to thicken.
Serve over Basmati Rice (I cooked it with frozen peas and carrots) and garnish with a sprig of Cilantro
