Butter Chicken with Winter Veggies

Savory, warming, and the perfect leftovers

Ingredients

  • 6 tablespoons butter, sliced into tablespoons

  • 2 lbs boneless/skinless chicken thighs, cubed

  • 1 sweet onion, diced

  • 2 carrots, diced

  • 2 Yukon potatoes, cubed 

  • 1 zucchini, quartered and chopped

  • 3 garlic cloves, minced

  • 1-2 tbsp garam masala

  • 1 tbsp fresh ginger, grated

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • ½ tsp cayenne pepper

  • 14 oz can tomato sauce

  • 2 cups cream - heavy or half n half work best

  • salt & pepper

  • Cilantro, chopped

  • Lime slices

  • Naan and basmati rice for serving

Instructions

  1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the chicken pieces, so each side is browned. Set aside once done. 

  2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, garlic, potatoes, carrots, and zucchini.  Cook until beginning to soften — about 5 minutes. Add the garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about one minute before adding the tomato sauce.

  3. Bring the mixture to a simmer and cook for 10 minutes before adding the cream. Bring the mixture to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.

  4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
    Serve with a slice of lime, cilantro over rice, and a side of naan. Enjoy!

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