Butter Chicken

Name: Butter Chicken
Ingredients: 2 tablespoons vegetable oil, divided; 1 lb chicken thigh, cut into bite-size pieces (boneless, skinless); 1 onion, chopped; 2 garlic cloves, finely chopped; 1 tablespoon ginger, finely chopped; 2 tablespoons butter; 2 teaspoons lemon juice; 1 teaspoon garam masala; 1 teaspoon cumin; 14 teaspoon cayenne pepper; 1 cup tomato sauce; 1 cup evaporated milk (regular, 2%, or fat free); 14 cup plain yogurt; salt and pepper, to taste

14 ingredients

13 steps

Ingredients

2 tablespoons vegetable oil, divided
1 lb chicken thigh, cut into bite-size pieces (boneless, skinless)
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon garam masala
1 teaspoon cumin
14 teaspoon cayenne pepper
1 cup tomato sauce
1 cup evaporated milk (regular, 2%, or fat free)
14 cup plain yogurt
salt and pepper, to taste

Directions

1

Heat 1 tbsp (15 ml) oil in a large saucepan over medium-high heat.
2

Cook chicken until lightly browned, about 10 minutes.
3

Remove chicken and set aside.
4

Heat remaining oil in a large saucepan over medium-high heat.
5

Saute onion, garlic and ginger until soft and fragrant.
6

Stir in butter, lemon juice and spices.
7

Cook, stirring for 1 minute.
8

Add tomato sauce, cooking for 2 minutes, stirring frequently.
9

Stir in milk and yogurt.
10

Reduce heat and simmer for 10 minutes, stirring often.
11

Add reserved chicken to sauce and bring sauce to a boil.
12

Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
13

Taste and adjust seasonings as necessary.