Butter Masala/Chicken Recipe

serves 4 to 5

Shopping List

• 1 Butter Masala Spice Kit
• 1 ½ to 2 lbs boneless, skinless chicken thighs
• 1 small yellow onion
• 1-inch cube fresh ginger
• 4 cloves garlic
• 1 lime
• 1 cup tomato sauce
• 4 tbs butter
• 2 tbs plain yogurt
• 1 tbs honey
• ¼ to ½ cup cream
• vegetable oil
• salt
• cilantro for garnish (optional)

 *see Variations below

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Recipe

1

Peel and finely grate ginger and garlic. Cut chicken into 1 ½ inch pieces. Combine chicken, ginger, garlic, 1 tsp salt, 1 tbs fresh lime juice, and yogurt.

2

Heat 1 tablespoon oil on medium-high. Sauté chicken ~8 minutes or until browned.  While chicken is cooking, peel and finely chop onion. Remove chicken to a bowl (it will finish cooking later) and reduce heat to medium.

3

Add 1 tbs oil to same pan. Add WHOLE SPICES, stir 1 minute, then add onion. Sauté 7 to 10 minutes until lightly browned.

4

Mix in MASALA POWDER, 2 tablespoons butter, and 2 tablespoons water. Sauté 2 minutes, then add tomato sauce and ½ teaspoon salt. Cover and simmer on low 10 minutes; stir occasionally.

5

Add chicken and accumulated juices, honey, 2 tablespoons butter, cream, and ¼ to ½ cup warm water. Simmer 5 minutes or until chicken is cooked through. Add salt to taste and chopped cilantro if desired.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.

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Variations

to make vegan/vegetarian, substitute:

• non-dairy spread or vegetable oil for butter
• 1 block extra-firm tofu, one head cauliflower (cut into large florets), or plant-based "chicken" for chicken
• 1 tablespoon unsweetened cashew butter mixed with 2 tbs hot water OR ¼ cup cashew cream for cream
• non-dairy plain or cashew yogurt for regular yogurt 

for an extra-rich flavor, substitute ghee for vegetable oil (use butter as directed)