With the days getting shorter and the temperatures cooler, this familiar Indian dish will bring just enough heat to take the chill off. It’s also sure to satisfy your palate and leave you feeling full.
Although it may seem a little labor intensive, the end result is well worth the effort. So, get out your measuring spoons and become the star of your own cooking show. Namaste.
Chicken Mikhani (Butter Chicken)
Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes
Assembly time: 5 minutes
Chicken
- 1½ pounds boneless, skinless chicken thighs*
- 1 tablespoon Tandoori Masala
- ¼ teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon coconut oil
- Cut the chicken into approximately 1-inch pieces.
- Toss chicken in a bowl, add spices and mix to coat evenly.
- Set aside in the refrigerator while you make the sauce.
*You can buy bone-in, skin-on chicken thighs and remove yourself using a good pair of kitchen shears. Takes a few extra minutes but worth it, plus you can use the bones to make bone broth or stock to use later.
Butter Sauce
- 2 tablespoons butter
- 1 large yellow onion
- Pinch of salt
- 1¼ teaspoon Garam Masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 teaspoon crushed red pepper flakes (or to taste)
- 5 cloves of garlic, minced
- 15 oz. can tomato sauce
- ½ cup whipping cream
- Slice onion. Heat butter in skillet. Add onions and pinch of salt and cook over medium-to-low heat for 15 minutes or until dark brown (don’t burn them).
- Add all the spices to the pan and let bloom for a couple of minutes.
- Add garlic to pan and sauté for 1 minute.
- Pour in tomato sauce and simmer for 30 minutes.
- While the sauce is simmering, heat the coconut oil in a pan. Add the chicken and cook for 5–6 minutes or until no longer pink in the middle.
- Add chicken to the sauce. Pour in the cream and heat through for 3–4 minutes.
Serve with rice, or for a nutrient dense meal, try it with lightly steamed cauliflower
