30 Minute Spicy Butter Chicken

After taking a week [or two] off for my birthday we are back with some new recipes! This recipe is from Half Baked Harvest who if you don’t know about, you’re missing out on some amazing recipes. I will say, be prepared, this recipe packs some heat, so be careful and maybe don’t make the mistake in taking this to work for lunch like I did.

Ingredients

• 2 lbs Chicken breast/thighs, cut into bite-sized pieces
• 1/4 Cups Plain Greek Yogurt
• 6 Cloves Garlic, minced
• 2 TBSP Ginger
• 2 TSP + 1 TBSP Garam Masala
• 2 TSP Cumin
• 1 TSP Turmeric
• 1-2 TSP Cayenne
• Salt + Pepper
• 2 TBSP Olive Oil
• 4 TBSP Salted Butter
• 1 Large Yellow Onion, chopped
• 1-2 TSP Crushed Red Pepper Flakes
• 1/2 Cup Tomato Paste
• 1 14oz Can Full Fat Coconut milk/ 1 Cup Cream
• 1/2 Cup Fresh Cilantro, roughly chopped
• Steamed rice/naan

Let’s Get Cooking

In the same skillet add in the onion and cook until softened. Add in 2 TBSP butter + 3 garlic cloves + 1 TBSP ginger + 1 TBSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1/2 TSP cayenne + pinch of chili flakes + salt + pepper. Cook until you begin to smell all the spices, it will take over the kitchen. Add in the tomato paste and cook for another 3-4 minutes.

Reduce heat to low and add 1 cup water + coconut milk. Stir to combine, making sure the tomato paste is fully incorporated. Cook for about 5 minutes, until the sauce thickens. Add in 1 TBSP of butter. Add in the chicken and cook until the chicken is finished cooking, about 5 minutes. Stir here and there.

Season with salt and pepper and remove from heat. Serve with rice and naan.

Make sure you have a glass of water nearby, it has some spice, but won’t ruin your tongue.

Always Hungry,

Hannah