BUTTER CHICKEN

this dish is comfort food at its best!! simple, flavorful tender chicken that is great with a side of naan or pita for dipping or with simple steamed basmati rice. it's one of those dishes that i keep trying to stop eating because i am full, but i just can not help myself.

—Steph

Butter Chicken

Serves 4

¾ cups full-fat Greek yogurt
2 tablespoons This Little Goat went to India
1 tablespoons ground turmeric
1 tablespoons lemon juice
2 pounds boneless, skinless chicken thighs, cut into chunks
¼ cup unsalted butter
1 medium yellow onions, peeled and diced
1 14.5-ounce can diced tomatoes, preferably fire-roasted
Salt to taste
⅓ cup chicken broth
¾ cups cream
1 teaspoon tomato paste
Fresh cilantro for garnish, optional

In a medium bowl, whisk together yogurt, This Little Goat went to India spice, turmeric and lemon juice. Add chicken and toss to thoroughly coat. Cover and refrigerate for at least an hour, up to 8 hours.

In a large skillet over medium heat, melt butter until foamy. Add onion and cook, stirring regularly, until translucent and starting to brown, about 5 minutes. Stir in tomatoes and 1 teaspoon salt and cook until slightly reduced, about 5 minutes. Add chicken along with all of the marinade and cook until chicken is starting to turn opaque, about 5 minutes. Stir in chicken broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered until chicken is cooked through, about 30 minutes.

Stir in tomato paste and cream and continue to stir, cooking until slightly thickened, about 5 additional minutes. Taste and adjust seasoning with salt and/or additional This Little Goat went to India spice. Serve over jasmine rice or with naan.