Butter Chicken
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 1½ cups Hood Whole Plain Greek Yogurt
- 2 Tbsp. lemon juice
- 1½ Tbsp. ground turmeric
- 2 Tbsp. garam masala
- 2 Tbsp. ground cumin
- 2 1/2 pounds boneless, skinless chicken breast cut into 1-inch chunks
- 2 Tbsp. butter
- 1 large red bell pepper, seeded and chopped
- 1 large green bell pepper, seeded and chopped
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 Tbsp. fresh ginger, peeled and grated
- 2 14.5-oz. cans chopped tomatoes, drained
- ¼ cup low sodium chicken broth or stock
- ½ cup Hood Half & Half
- 2 Tablespoons tomato paste
- ½ bunch cilantro leaves, stems removed, chopped
Directions
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STEP 1
In a large bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Add the chicken and coat with the marinade. Cover, and refrigerate for at least 1 hour and for up to 24 hours.
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STEP 2
In a large skillet over medium heat, heat the butter. Add the peppers and cook for 2-3 minutes. Add the onion and cook for another 3-5 minutes, stirring frequently. Add the garlic and ginger and cook until the onions start to brown.
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STEP 3
Add the tomatoes and cook until for 2 minutes more.
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STEP 4
Add the chicken and chicken broth to the pan. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
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STEP 5
Stir in the Half & Half and tomato paste and continue to simmer until the chicken is cooked through, about another 10 to 15 minutes.
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STEP 6
Garnish with chopped cilantro leaves. Serve over white or brown rice.
PER SERVING
(Butter Chicken only): Calories: 317, Carbohydrate: 12 grams, Fat: 13 grams, Saturated fat: 6 grams, Protein: 36 grams, Cholesterol: 127 milligrams, Sodium: 399 milligrams, Calcium: 82 milligrams.
