Butter Chicken
This is a recipe I got from the Spice and Tea Exchange and modified a bit to work for me. I love it because it has some great spices, smells amazing while cooking, and the flavors will blow you away! It’s hard to believe there isn’t actually any butter in this! Plus it’s a one pot meal and makes enough for a few days of meals!
Ingredients:
1.5 - 2 lb Chicken breast, cut into bite size pieces
13.5 oz Plain Greek Yogurt, I prefer 2%
1 Can Coconut Milk
1 Yellow Onion, medium diced
8 oz Tomato Paste
1 Tbsp Tandoori Roasting Rub
2 Tbsp Thai Red Curry Spice Blend
2 tsp garlic spice blend
15 Green Cardamom Pods
Olive Oil
Instructions:
Preheat oven to 260 degrees
Heat olive oil in an oven safe pan over medium heat until hot
Add onions and chicken and coat with the tandoori, Thai red curry, and garlic spice blend. Cook until chicken just browned.
Add coconut milk, greek yogurt and tomato paste. Stir thoroughly to combine.
Add cardamom pods.
Cover and put into the oven. Bake for 3-4 hours.
Optional: With about 20 minutes left to bake, make rice to serve with the chicken.
I recommend before serving to remove the cardamom pods. They don’t soften much, and release a very bitter taste when bit into.
