BUTTER CHICKEN & LENTIL CHILI RECIPE

By ldelmas

Prep time 45 minutes
Serves 10-12

Ingredients

• Ingredients:
• 2 Tbsp butter
• 2 cups diced onions
• 1 Tbsp peeled, chopped ginger
• 4 cloves garlic, minced
• 3 Tbsp garam masala
• 1 Tbsp paprika
• 1/4 cup flour
• 6 cups chicken stock
• 2 (14.5-oz) cans diced tomatoes
• 2 Tbsp tomato paste
• 3/4 cup heavy cream
• 3 cups cooked lentils
• 4 cups shredded rotisserie chicken
• 3 tsp salt
• 2 Tbsp lemon juice
• Greek yogurt, for serving

Preparation

Step 1

Preparation:

Melt the butter in a 5-qt Dutch oven. Add the onions, ginger, and garlic and sauté until the onions are translucent. Add the garam masala, paprika, flour, and chicken stock and stir until the stock begins to thicken. Next, add the diced tomatoes and tomato paste. Bring the mixture to a simmer, then continue to simmer for 10 minutes.

Working in batches, puree the cooked mixture in a blender, always starting on a slow speed, until smooth.

Pour the pureed mixture back into the Dutch oven. Add the heavy cream, lentils, chicken, salt, and lemon juice and bring back up to a simmer. Serve with a dollop of the Greek yogurt.