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 works best
salt & pepper
Cilantro, chopped
Lime slices
Naan and basmati rice for serving
Instructions
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.
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.
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.
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!
