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Clean Plate: Butter Chicken


The wicked cold currently passing through the neighborhood hit our house hard last week and along with it came a horrendous sore throat, nagging cough and stuffy nose, which put me out of commission for a long five days.

Any energy I had was spent chasing after my equally sick toddler, so things at home slipped through the cracks; we’re still catching up on laundry, which didn’t matter much as I stuck to a strict uniform of sweatpants (accessorizing only with Kleenex) when I was under the weather.

None of us seemed to have our usual appetites while sick and the only “cooking” I did accomplish was boiling water for tea or heating up oatmeal or soup on the stove. As my cold was waning, though, I knew the best fix to finally kick it out of my system was hearty, spicy, Indian food. Typically, I’d call Ekta to help with such an emergency, but my streak of illness and lethargy eventually had me craving some quality time in the kitchen.

This colorful, fragrant, butter chicken got me out of a funk and, with a little forward-thinking, it’s just as quick as takeout. Some of the ingredients seem exotic, but all are available at the grocery store. If you find yourself coming down with a cold, this could be your cure.

butter chicken (1)

Butter Chicken

Marinade

½ cup Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon ground turmeric

2 teaspoons garam masala

½ teaspoon red pepper flakes

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

Sauce

1 tablespoon vegetable oil

1 cup tomato sauce (the kind sold with the canned tomatoes, not spaghetti sauce!)

1 tablespoon honey

1 ½  teaspoons salt

1 cup heavy cream

In a large bowl, mix marinade ingredients; add chicken and mix to coat. Cover and refrigerate for approximately eight hours or up to 24 hours. Heat the vegetable oil over high heat in a large pot or saute pan. Pour in the chicken with the marinade and cook until the surface of the pieces appears cooked, about three to five minutes. Add the tomato sauce, honey and salt. Stir and turn the heat to low. Simmer for approximately 20 minutes. Stir in the cream and remove from heat. Serve over rice, with roasted vegetables and with flatbread.

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