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Butter Chicken
Description
A Barnish family favorite!
Ingredients
Chicken Marinade
Butter Chicken Curry
Instructions
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For the marinade combine the Greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken in a medium bowl. Stir until well combined and the chicken is completely coated. Marinate in the fridge for 15-20 minutes.
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Preheat a large skillet* over medium high heat. Add the marinated chicken and stir occasionally until the chicken is cooked and the marinade is thick. Remove the chicken and set aside.*We use a medium pot, like our 5-quart cast iron Dutch oven.
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For the curry, add the butter and onions. Saute for 5 minutes or until the onions begin to soften.
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Add the garlic, jalapeno, cumin, paprika, and garam masala. Toast for 1-2 minutes.
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Add the tomato sauce, heavy whipping cream, and salt. Bring to a simmer and add the chicken back to the skillet. Stir to combine.
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Serve hot over cooked rice and naan.
