The Olive Bin

Indian Butter Chicken

Preheat oven to 375 degrees Fahrenheit. In a stockpot over medium height, melt 2 T of butter, then add diced onions and minced garlic, cooking slowly until caramelized. Stir in tomato sauce, heavy cream, 2-3 T of “In a Hurry” Curry, and cayenne if desired, bringing the sauce to a simmer before covering and reducing to medium-low to cook for 30 minutes. Meanwhile, toss cubed chicken thighs with desired oil and 2 t of “In a Hurry” Curry, then spread on a baking sheet and bake for 15-20 minutes until cooked through. Add the baked chicken and remaining butter to the sauce, stirring to combine, and simmer for 5 more minutes. Serve the Indian Butter Chicken over rice with naan.
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Ingredients

Number Of Servings: 4

½ C unsalted grass-fed butter

1 medium onion, finely diced

1 T minced garlic

1 (15 oz.) canned tomato sauce

2 C heavy cream or coconut milk

2-3 T + 2 t Salt Sisters “In a Hurry” Curry

½-1 t cayenne, optional

1 ½ lbs. chicken thighs, skinless, boneless, but into bite-size pieces

1 T coconut oil or olive oil

Brown or White basmati rice or cauliflower rice

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a stockpot over medium height, melt 2 T of butter, then add diced onions and minced garlic, cooking slowly until caramelized.
  3. Stir in tomato sauce, heavy cream, 2-3 T of “In a Hurry” Curry, and cayenne if desired, bringing the sauce to a simmer before covering and reducing to medium-low to cook for 30 minutes.
  4. Meanwhile, toss cubed chicken thighs with desired oil and 2 t of “In a Hurry” Curry, then spread on a baking sheet and bake for 15-20 minutes until cooked through.
  5. Add the baked chicken and remaining butter to the sauce, stirring to combine, and simmer for 5 more minutes. Serve the Indian Butter Chicken over rice with naan.

Associated Products

In A Hurry Curry
In A Hurry Curry
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