Butter Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(15g)
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  Ginger, Fresh Root(5g)
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  Garlic
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  Garam Masala, Ground(10g)
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  Paprika, Smoked(3g)
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  Turmeric, Ground(3g)
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  ¾ tsp salt ($0.03)
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  Vegetable oil(30g)
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  Butter(45g)
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  Yellow Onion
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  Garlic
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  Ginger, Fresh Root(5g)
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  Garam Masala, Ground(10g)
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  Cumin, Ground(3g)
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  Paprika, Smoked(3g)
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  ½ tsp salt ($0.02)
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  Turmeric, Ground(1g)
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  Tomato Sauce(425g)
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  ¼ cup water ($0.00)
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  Cream, Heavy Whipping(80g)

Instructions

1. 1Cut the chicken breasts up into small ½ inch pieces. Then, in a large bowl, combine the marinade ingredients (Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt). Mix the marinade ingredients together until well combined.
2. 2Add the cut chicken pieces to the marinade and mix, making sure all of the chicken is coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator 10 minutes before you are ready to cook.
3. 3Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides and cooked through. It may be difficult to see the brown color due to the marinade, but it should only take approximately 8-10 minutes to cook the chicken on all sides.
4. 4Once the chicken is fully cooked, remove it from the skillet to a separate plate. Cover with foil and set aside.
5. 5Reduce the heat to medium, then in the same skillet, add the butter. Once the butter is melted, add the diced onion. Sauté the onion for about 4 minutes.
6. 6Now add in the minced garlic, grated ginger, and the rest of the spices (garam masala, ground cumin, smoked paprika, salt, and turmeric powder). Stir together and cook for 1 minute.
7. 7Next, add in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
8. 8Once the tomato sauce has simmered, add the room temperature heavy cream to the sauce and stir to combine.
9. 9Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer the sauce and chicken for 2-3 minutes. Finally, garnish with chopped cilantro, serve hot with cooked rice or naan bread (all optional), and enjoy!