Butter Chicken

🧂 Ingredients

• 28 ounces chicken

  boneless, skinless, cubed.
• ½ cup yogurt
• 2 tablespoons garlic

  minced and divided
• 2 tablespoons ginger

  minced and divided
• 1 teaspoon red chili flakes
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon onion flakes
• 1 teaspoon chili powder
• 1 tesapoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 14 ounces tomato sauce
• 1 cup evaporated milk
• 1 tablespoon sugar

Instructions

• 1 Combine chicken, yogurt, red chili flakes, 1 tablespoon of garlic, 1 tablespoon
  of ginger, turmeric, coriander, and curry powder in a bowl. Cover and marinate
  in the fridge for at least 30 minutes to overnight.
• 2 Heat olive oil in a saucepan over medium-high heat.
• 3 Add the chicken to the saucepan to saute until cooked through. Remove the
  chicken and set aside.
• 4 Melt the butter in the saucepan and stir in 1 tablespoon of garlic, 1 tablespoon
  of ginger, onion flakes, chili powder, coriander, cumin, and curry powder. Saute
  until aromatic.
• 5 Stir in the tomato sauce and bring to a gentle boil.
• 6 Reduce heat to medium and stir in evaporated milk and sugar.
• 7 Bring to a simmer and add the chicken back into the sauce.
• 8 Cover and let simmer for 5-10 minutes.
• 9 Sprinkle with fresh cilantro, serve with your favorite side dish, and enjoy!

Nutrition Info