Becca’s Butter Chicken

Butter chicken over rice with naan

Ingredients

• ¼ cup plain Greek yogurt

• 2 Tbsp ginger paste or freshly grated ginger

• 2 Tbsp garam masala

• 2 tsp cumin

• 1 tsp cayenne pepper (adjust to taste)

• Salt & pepper, to taste

• 6–8 cloves garlic, pressed

• 2 lbs boneless, skinless chicken (I used 2 packs Publix Greenwise tenderloins), cut into bite-size pieces

• 2 Tbsp olive oil (divided)

• 4 Tbsp butter (divided)

• 1 onion, chopped

• 1 tsp crushed red pepper flakes (adjust to taste)

• ½ cup tomato paste

• 1 cup water

• 1 (14 oz.) can full-fat coconut milk

• ½ cup fresh cilantro, chopped

To serve: basmati rice + warm naan bread

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Instructions

1. Marinate the Chicken

In a medium bowl, mix yogurt, ginger, garam masala, cumin, cayenne, salt, pepper, and garlic. Add chicken, stirring to coat. Let sit while you start the rice.

2. Cook the Chicken

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add half the chicken, brown 2 minutes per side, then add ½ Tbsp butter to coat before removing to a plate. Repeat with remaining chicken.

3. Make the Sauce

Lower heat to medium. Add onion and 2 Tbsp butter to the pan, cooking until soft (about 5 minutes). Stir in red pepper flakes and tomato paste; cook 3 minutes.

4. Simmer

Add water and coconut milk. Stir well, bring to a low boil, then reduce heat and simmer 5–7 minutes. Stir in 1 Tbsp butter, then return chicken and juices to the pan. Simmer another 5–7 minutes until sauce thickens slightly.

5. Finish & Serve

Taste and adjust seasoning with salt, pepper, cayenne, and chili flakes as desired. Spoon over rice, sprinkle with fresh cilantro, and serve with naan bread.