better butter chicken recipe multip img be


Indian Butter Chicken
(Murgh Makhani)
4 – 6 servings

2 Tbsps “Seasoned Palate Indian Butter Chicken spice blend”
2/3 cup plain yogurt (thick Greek style works well)
1/4 cup almond butter
1 dried bay leaf – crushed
1 teaspoon (approx. 2 large garlic cloves) peeled and grated
1 – 28 oz. can Diced Tomatoes with juices
2 lbs. Boneless skinless chicken breasts or thighs – cut into
1 1/2 “ pieces
3 tablespoons Ghee or butter
2 Large onions – thinly sliced
1/4 cup half and half or coconut milk
3 – 6 tablespoons fresh cilantro – washed and chopped
Liquid honey (optional) – to taste
1 – 2 tablespoons freshly grated ginger – using more if desired

Salt to taste (if using – start with 1/2 teaspoon)

In a large stainless bowl – combine the first six ingredients and mix well. Then add the cubed chicken pieces. Combine well – making sure chicken is evenly coated – then set aside.

Heat the Ghee (or butter) in a large skillet or pot – over medium-high heat sauté onions for a few minutes. Then lower the heat and continue cooking until golden and very fragrant – *this is an important step for flavour, onions should be carmelized and flavourful.

Then turn heat to medium-high and begin adding the marinating chicken mixture in batches – cooking each batch slightly before adding more – for even cooking. Once all chicken has been added – continue cooking
for about 10 – 20 minutes more.

Add the Half & Half, the cilantro, honey (if using) and the freshly grated ginger and salt (if using).

Simmer for approx. 20 – 30 minutes until tomatoes have broken down and flavours have melded. Season again to taste.

Serve with Nan and Basmati Rice.

#spiceblends #indianbutterchicken #saltfree #glutenfree #nutfree #nopreservatives

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