Butter Chicken

Prep Time:

20 Mins.

Cook Time:

30 Mins.

Ingredients

Marinated Chicken

1 lb. chicken thighs or breasts, cut into 1 inch chunks
1 tsp. paprika
1 tsp. cayenne (adjust to taste, omit for kids)
½ tsp. salt
1 tbsp. lemon juice
1/3 cup Greek yogurt
1 tsp. grated ginger
1 tsp. grated garlic
½ tsp. turmeric
1 tsp. garam masala
1 tsp. cumin
1 tsp. coriander powder

Sauce

1/2 jar MID's Garlic & Onion Pasta Sauce
1 tbsp. vegetable oil (or other neutral oil)
3 tbsp. butter, divided
1/2 white onion, diced
1 1/2 tsp. grated ginger
1 1/2tsp. grated garlic
1 tsp. paprika
2 tsp. garam masala
½ tsp. coriander powder
½ tsp. cumin
½ tsp. salt
1 tsp. sugar
1/3 cup heavy cream
2 tsp. minced cilantro

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Made With:

Garlic & Onion

Directions

Marinate Chicken

In a small bowl, combine chicken, salt, paprika, cayenne (if using), and lemon juice. Cover and set aside for 15 minutes.
To the chicken, mix Greek yogurt, ginger, garlic, turmeric, garam masala, cumin, and coriander powder. Cover and marinate again for at least 30 minutes (overnight in the fridge is preferred, or up to 2 days in advance).

Make the Sauce and Cook the Chicken

Remove the chicken from the fridge to allow it to come close to room temperature.
Add oil to a large saucepan over medium heat and add onions.
When onions are slightly browned, reduce the heat to medium low, and add in ginger and garlic. Cook until fragrant, stirring frequently, about 1-2 minutes.
Melt 2 tbsp. of the butter into the onions then turn off the heat. Stir in the paprika, garam masala, coriander powder, and cumin, allowing them to cook in the residual heat, about 1-2 minutes.
Turn the stove back on medium-low heat, stir in MID’s Garlic & Onion Pasta Sauce and 3/4 cups water. Cover partially and simmer for 10 minutes, stirring occasionally.
Transfer sauce to container and set aside. Rinse pan.
Over medium-high heat, add marinated chicken to the saucepan in an evenly spaced layer. Cook for 2 minutes before turning and cooking nearly through. (You may want to cook chicken in 2 batches. Be sure to return all chicken to the pan before adding sauce).
Stir in sauce, cover, and let simmer for 10 minutes until chicken becomes tender.
Add sugar and season with salt to taste.
Turn off heat and stir in remaining 1 tbsp. butter until glossy. Stir in heavy cream, reserving 1Tbs to garnish, if desired. Finish with minced cilantro. Serve with basmati rice and naan. ENJOY!

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The only ingredient not on our label? Time.

Our sauces are made with California’s freshest vine-ripened tomatoes, imported cheese and olive oil, high-quality meats, and garden-fresh vegetables and herbs. But the key to our sauce is what happens in the kitchen.

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