Author: Allie, Customer Success Manager

Prep Time: 20 minutes

Cook Time: 50 minutes

Makes: 4-6 servings

In this Butter Chicken recipe, melt-in-your-mouth chicken is simmered in a rich and aromatic sauce. The flavors are perfectly complex and comforting. Pair with fresh rice, naan bread and a refreshing salad or chutney. This cozy and delicious meal is one you’ll want over and over again!

• 1½ cups full-fat Greek yogurt
• 2 tbsp fresh lemon juice
• 1½ tbsp ground turmeric
• 2 tbsp garam masala
• 2 tbsp ground cumin
• 2.5 lbs boneless/skinless chicken thighs
• ¼ pound butter
• 4 tsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp fresh ginger, peeled and grated
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 2 medium-sized tomatoes, diced
• 1 jalapeño or serrano pepper, seeded and diced
• Salt & pepper to taste
• ⅔ cup chicken stock
• 1½ cups coconut milk or cream
• 1½ tsp tomato paste
• 3 tbsp finely chopped almonds
• ½ bunch cilantro leaves, chopped

For serving:

• Bok Choy microgreens
• Basmati or Jasmine Rice
• Naan Bread
• Kachumber Salad

1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate for at least 2 hours or up to a day (the longer the better!).
2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, jalapeno pepper and salt, and cook for about 10 minutes.
4. Add the chicken and its marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 30 minutes.
5. Once simmered, stir in the coconut milk and tomato paste and simmer until the chicken is cooked through, about 10 to 15 minutes.
6. Add the chopped almonds, cook for another 5 minutes then remove from heat. Top with fresh cilantro and Bok Choy microgreens and serve alongside rice, naan bread and a light salad.