Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema
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15 Shop It! -
8 Mise It! -
16 Make It!
Butter Chicken
Recipe Source:
https://cafedelites.com/butter-chicken/
Servings: 6
Shop It!
| Overbuy | Cost | Have it! |
|---|
Produce
| 1 Head Garlic | * | 1.64 | |
| 1 Small Piece Ginger | * | 0.65 | |
| 1 Large Yellow Onion | 1.41 |
Meats & Seafoods
| 8 boneless skinless chicken thighs | 11.68 |
Dairy
| Small Heavy Cream | * | 3.98 | |
| Small Plain Yogourt | * | 2.98 |
Pantry - Spices & Seasonings
| Garam Masala | * | 2.77 | |
| Tumeric | * | 1.97 | |
| Ground Coriander | * | 2.17 | |
| Red Chili Powder | * | 1.97 | |
| Salt | * | 1.27 |
Pantry - Canned Tomatoes & Paste
| 14 oz Can Crushed Tomatoes | 2.47 |
Pantry - Baking Ingredients
| Granulated Sugar | * | 2.77 |
Pantry - Oils & Vinegars
| Olive Oil | * | 3.97 |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Mise It!| Large Bowl | 1 |
| 8 boneless skinless chicken thighs | cut into 1 inch pieces |
| 1/2 c. plain yogurt | |
| 3 cloves garlic | buzzed |
| 1 inch piece ginger | peeled and buzzed |
| 2 tsp gram masala | |
| 1 tsp tumeric | |
| 1 tsp cumin | |
| 1 tsp red chili powder | |
| 1 tsp salt |
| Mini Bowl | 2 |
| 2 tbs olive oil |
| Mini Bowl | 3 |
| 1 tbs olive oil | |
| 1 tbs butter |
| Small Bowl | 4 |
| 1 large yellow onion | buzzed |
| Small Food Processor/Chopper | 5 |
| 3 cloves garlic | buzzed |
| 1 inch piece ginger | peeled and buzzed |
| Mini Bowl | 6 |
| 1 tsp ground coriander | |
| 1 1/2 tsp cumin | |
| 1 1/2 tsp garam masala |
| Medium Bowl | 7 |
| 14 oz crushed tomatoes | |
| 1 tsp red chili powder | |
| 1 1/2 tsp salt |
| Measuring Cup | 8 |
| 1 c. heavy cream | |
| 1 tbs sugar |
Make It!| TOOLS |
| Small food processor/chopper Large Heavy Bottom Pot Hand Blender or Blender/Large Food Processor Spatula |
| DO | WITH | HOW | IMPORTANT |
| FOR THE CHICKEN | |||
| Combine | 1 | UNTIL well combined | |
| Marinate | chicken | At least 30 mins or overnight | |
| Heat | 2 | In Large Pot | Medium High Heat |
| Add | Chicken Pieces | Do not crowd the pot, do it in 2 to 3 batches | |
| Fry | Chicken pieces in Batches | UNTIL browned (chicken will not be fully cooked) | 3 mins per side |
| Set Aside/Keep Warm | Browned Chicken | You will finish cooking the chicken in the sauce | |
| FOR THE SAUCE | |||
| Heat | 3 | Same pot | |
| Fry | 4 | UNTIL they start to sweat while scraping up any browned bits | About 6 mins |
| Add/Saute | 5 | UNTIL fragrant | About 1 min |
| Add/Cook | 6 | UNTIL fragrant; stirring occasionally | About 20 secs. |
| Add/Simmer | 7 | UNTIL sauce thickens and becomes a deep brown color | About 10-15 mins |
| Remove | the sauce | from the heat | |
| Scoop/Blend | the sauce (working in batches if required) | Using hand blender, blender or food processor UNTIL smooth | May need to add couple of tablespoons of water to blend it (do not exceed 1/4 c.) |
| FOR THE BUTTER CHICKEN | |||
| Pour | the pureed sauce | Back into the pot | |
| Stir/Combine | 8 | Into the pureed sauce | |
| Add/Cook | Browned Chicken and juices | Into sauce UNTIL chicken is cooked through | About 8-10 mins, sauce is thick and bubbling |
| SERVE | basmati rice and warmed Naan bread | ||
Servings
6
Mise It!
8
Make It!
14
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