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.
Click the video below for the recipe in pictures!
Tandoori Butter Chicken
Dice a large onion and saute in medium skillet with 4 TBSP ghee until onions are caramelized.
Cover and simmer the following for 30 minutes:
– 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
Dice 2 lbs chicken breasts and coat with coconut oil and 2-3 TBSP tandoori masala spice mix (can be found at any Indian grocery store, ethnic stores, or online).
Lay out chicken in single layer on baking sheet and bake for 12 minutes on 375˚F.
Add caramelized onions and chicken to curry sauce, stir, and continue simmering for 5 minutes.
Serve over rice or quinoa.
Wash okra and pat dry with paper towels. Trim the ends and cut into 1/2 inch pieces.
Dice an onion and throw into a medium sized pot with a few tablespoons of coconut oil.
Heat on medium until onion is soft and beginning to brown.
– 1-2 ripe diced tomatoes
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp ground turmeric
– 1/2 tsp ground cayenne pepper (or less if you’re sensitive to spicy food)
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!
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