Butter Chicken

Name: Butter Chicken
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 6
Ingredients: 1.64 1 Head Garlic; 0.65 1 Small Piece Ginger; 1.41 1 Large Yellow Onion; 11.68 8 boneless skinless chicken thighs; 3.98 Small Heavy Cream; 2.98 Small Plain Yogourt; 2.77 Garam Masala; 1.97 Tumeric; 2.17 Ground Coriander; 1.97 Red Chili Powder; 1.27 Salt; 2.47 14 oz Can Crushed Tomatoes

Recipe Source: https://cafedelites.com/butter-chicken/

Servings: 6

Suzanne

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

$$$

Buy What I Need $704.78

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