This is another one of the first dishes I learned to make living on my own, and it’s always been a staple for when I’m looking for something relatively simple, cheap, and spicy.  Realistically, the most expensive part of this will be the chicken, but if you can find chicken for relatively cheap and freeze it until you need it, I highly recommend going that route.  I will give you the given amount of spices for this recipe, but know that the version I cook now is a lot more approximate in its amounts, but the proportions are relatively the same.  🙂 

Butter Chicken
Lasts 5 to 6 lunches as a main

Ingredients

  • 2 lbs boneless chicken breasts, chopped into small (1 inchish) cubes)
  • 8 oz greek yogurt (you will realistically not find an 8 oz container, get 2 5.5 oz containers, and if you can’t find plain yogurt, look for honey or vanilla)
  • 6 large garlic cloves, minced
  • 1 t curry powder
  • 1 t coriander
  • 2 t cumin
  • 1 t chili powder
  • 2 t cinnamon
  • 5 T butter
  • 1 6 oz can tomato paste
  • 1 15 oz can diced tomatoes, undrained
  • 1 T honey
  • appx 2 t cardamom (original recipe recommends 4 cardamom pods, I’ve only ever had the ground stuff on hand)
  • salt and pepper to taste
  • 1 c heavy whipping cream

Combine your yogurt, garlic and spices that start with c (except for cardamom) so that you have a uniform spiced yogurt, and then stir in your chopped chicken until it’s coated.  Put in a container and let sit in the fridge as little as 30 minutes (up to overnight; I will typically go overnight, for maximum flavor). 

In a pot, melt your butter over medium heat, and as soon as it’s melted, add your honey, cardamom, tomato paste, and diced tomatoes, stirring until combined and bringing to a light boil before simmering for 20 mins, until thickened and dark red (see pic 3).  Then, stir in your whipping cream and yogurt marinated chicken, until combined into an orangeish sort of sauce  (see pic 4). Continue to simmer for another 20 minutes, until your chicken is cooked all the way through, and then season with salt and pepper.

Enjoy with some naan, or, if you’re like me, after assembling a night stand with a friend and while watching Hannibal!

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