Easy Butter Chicken
This simple and quick recipe will taste like takeout...without the price tag! Impress your guests with the taste of intricate spices and the warmth and comfort of a stew-like dish. It will taste like hard labour, but we both know it wasn't hard at all to prepare!
- 1 pack of truLOCAL chicken thighs, chopped in cubes
- 1 large carrot, cut in small cubes
- 1 cup of basmati rice
- 1 cup of Greek yogourt
- 1 yellow onion, diced
- 1 French shallot, minced
- 1/2 tbsp. of ginger
- 1 tbsp. of brown sugar
- 2 tbsp. of turmeric
- 2 tbsp. of cumin
- 1 1/2 tbsp. of paprika
- 1 tbsp. of garlic powder
- 3 tbsp. of butter
- 1 cup of tomato sauce
- 1/2 cup chicken broth
- Salt and pepper
- Olive oil
- Fresh cilantro, parsley or chives, to serve
1. In a medium pot, cook the rice according to package instructions and set aside, keeping it covered and warm.
2.In a pan over medium heat, drizzle olive oil and cook carrots for 5-6 minutes, until tender. Add onions and shallot. Toss for an additional 5 minutes, then remove from pan and set aside.
3.Season the chicken with all spices and mix thoroughly. Add to the same pan and cook, partially covered, 4 to 6 minutes per side, until cooked through.
4.Add butter and carrot mixture back into the pan and mix with the chicken. Once the butter has melted, add tomato sauce, chicken broth and salt and pepper. Stir for 3-5 minutes, or until the sauce has thickened.
5.Remove pan from heat and stir in the Greek yogourt.
6.Serve over basmati rice and top with herbs of your choice. Enjoy!