5.0
(1)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Day Before:Place chicken thigh pieces into a large bowl and toss with yogurt and lemon juice. Cover with plastic wrap and refrigerate for 12 to 24 hours. (I recommend the
Step 3
Day Of: Heat a large 10 or 12-inch skillet over medium-high heat. Drizzle in a teaspoon of butter or oil, add the ginger and garlic. Cook for 1 to 2 minutes before adding in the chicken and the marinade. Cook for 10 to 15 minutes or until no longer pink.
Step 5
Next, stir in the garam masala, turmeric, cumin, coriander, cayenne (I did a couple shakes of the cayenne in mine and it was the perfect heat) and the salt.
Step 7
Pour in the tomato puree and add the sugar. Reduce heat to low and simmer for 15 to 20 minutes.
Step 9
Stir in coconut milk and heat through.
Step 11
Serve butter chicken over cooked basmati rice with, naan and a sprinkle of torn cilantro leaves.
Your folders
theendlessmeal.com
4.7
(27)
20 minutes
Your folders
reciperunner.com
5.0
(2)
20 minutes
Your folders
taste.com.au
3.6
(58)
25 minutes
Your folders
bbcgoodfood.com
35 minutes
Your folders
bbc.co.uk
4.6
(93)
30 minutes
Your folders
theendlessmeal.com
Your folders
butterwithasideofbread.com
30 minutes
Your folders
allrecipes.com
4.7
(1.2k)
45 minutes
Your folders
runningonrealfood.com
4.8
(38)
15 minutes
Your folders
familyfoodonthetable.com
4.5
(325)
15 minutes
Your folders
chefjeanpierre.com
4.6
(27)
Your folders
littlesunnykitchen.com
5.0
(16)
20 minutes
Your folders
khinskitchen.com
4.6
(16)
15 minutes
Your folders
createbakemake.com
4.0
(4)
20 minutes
Your folders
bigoven.com
Your folders
greatcurryrecipes.net
4.8
(37)
40 minutes
Your folders
theeastcoastkitchen.com
25 minutes
Your folders
wholesomeyum.com
4.9
(56)
20 minutes
Your folders
earthofmaria.com
5.0
(7)
15 minutes