Tandoori Butter Chicken will win your heart after the first bite. The first time I made this two years ago, it instantly became a staple in our home. Both fragrant and flavorful, with just the right amount of spice, this extremely simple Indian dish is the perfect end to any day.
Tandoori Butter Chicken
2 lbs chicken, cut into 1″ cubes
1 large onion
6 TBSP grassfed organic ghee
3 cups milk or cream
1/2 stick butter
15 oz. tomato sauce
2-3 TBSP garlic, minced
1 tsp garam masala
1 tsp cayenne pepper (or less if you’re sensitive to heat)
2-3 diced bell peppers
2-3 TBSP tandoori masala (buy here or use my recipe)
Preheat the oven to 375˚F.
Dice the onion and saute in medium skillet with 4 TBSP ghee until onions are caramelized.
In a large, heavy bottomed pot, add milk/cream, butter, tomato sauce, garlic, garam masala, cayenne, and salt. Cover and simmer for 20 minutes.
Then add diced bell peppers and caramelized onion with any ghee that’s left, and simmer for another 10 minutes.
Toss chicken pieces with 2 TBSP melted ghee and and tandoori masala.
Lay out chicken in single layer on baking sheet and bake for 12 minutes on 375˚F.
Add chicken to pot with sauce, and simmer for another 5-10 minutes.
Serve over rice or quinoa.
Garnish with lime and cilantro.
1 lb okra
1 TBSP ghee
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/8 tsp ground cayenne pepper
Wash okra and pat dry with paper towels. Trim the ends and cut into 1/2 inch pieces.
Dice the onion and throw into a medium sized pot with ghee
Heat on medium until onion is soft and beginning to brown.
Add diced tomatoes and spices.
Stir, cover with lid, reduce heat and simmer for 1-2 minutes. Stir the tomato around to break it up and release the juices.
Add okra and stir until well-coated. Cover and reduce heat for 5 minutes or until okra is no longer slimy. When done, add just a smidgen of sea salt and ascend into food heaven!