Claire’s Easy Butter Chicken

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This is an Indian classic that became a hit in Australia. Next stop: Your backyard. Thanks for the inspiration -
  • 1/2 cup Greek-style yogurt
  • 2 garlic cloves, crushed
  • 1-inch piece ginger, peeled, finely grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons curry
  • 1/4 teaspoon Cha Cha Cha Chili Seasoning
  • 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon vegetable oil
  • 1 1/2 tablespoons butter
  • 1 onion, halved, sliced thick
  • 10.75-ounce can tomato puree
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • White rice, to serve
  • Coriander leaves, to serve
  • Place yogurt, garlic, ginger, cumin, coriander, curry, and Cha Cha Cha Chili Seasoning in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
  • Heat oil and butter in FIREDISC® over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken starts to change color. Add tomato puree and stock. Cover with Ultimate Flattop Lid™. Bring to boil. Reduce heat to low. Simmer, stirring, for 10 minutes or until chicken is tender and mixture has thickened.
  • Stir in cream. Simmer for 5 more minutes or until heated through. Serve with steamed rice and coriander leaves.