Inspired by his youth in New Delhi, Suresh Miller provided us his Indian Butter Chicken recipe. Read his amazing story!
Indian Butter Chicken
December 8, 2015
Ingredients
- 1 lbs skinless chicken thighs
- 1 8 - 12 ounce jar of whole peeled tomatoes (we prefer glass jars instead of cans due to the BPA reaction with the acidity in the tomatoes)
- 1 diced onion
- 1/2 cup cilantro chopped
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 1/2 tablespoons curry powder
- 1 1/2 tablespoons coriander
- 2 bay leaves
- 1 teaspoon chili powder
- 1 tablespoon fenugreek
- 1 tablespoon cumin seed
- 1 stick butter
- 1 cup cream (we like to substitute the dairy for coconut milk)
- chicken broth (optional if sauce becomes too thick- add to desired consistency)
- sea salt to taste
Instructions
- In an oiled pan saute onion on low until softened.
- Add cumin seed and chicken.
- Sear chicken on both sides.
- Add all the spices except the cilantro.
- Add the tomatoes.
- Cook over medium-low heat until the chicken is tender
- Add cream and butter and cook for an additional ten minutes.
- Remove the bay leaves and add fresh cilantro just before serving.
- Serve with rice.
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