Butter Chicken

By suziq

Ingredients

• 2 tbsp Canola or Vegetable Oil, divided
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp [15 mL] ginger, finely chopped
• 2 tbsp [30 mL] butter
• 2 tsp [10 mL] lemon juice
• 1 tsp [5 mL] of each; garam masala and cumin
• ¼ tsp [1 mL] cayenne pepper
• 1 cup [250 mL] tomato sauce
• 1 cup [250 mL] Carnation® Regular, 2% or Fat Free Evaporated Milk
• ¼ cup [50 mL] plain yogurt
• salt and pepper to taste

Details

Preparation time 20mins
Cooking time 58mins
Adapted from carnationmilk.ca

Preparation

Step 1

Heat 1 tbsp (15 mL) oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.

Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.

Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.

TIPS:
• Serve with naan or over steamed rice.
• Make this dish as mild or as spicy as you like by adjusting the amount of cayenne pepper.