Indian Butter Chicken
|Vegetable or canola oil||1||2 Tbsp|
|Chicken thighs (8 ounces each)||32||2 lb|
|DFA Speed Scratch Butter Sauce||32||4 cups|
|Indian curry powder||1||2 Tbsp|
|Tomato puree||12||1 1/2 cups|
|Cilantro – fresh, chopped||1||2 Tbsp|
|Pepper – black, ground||0.15||1 tsp|
|Pre-cooked basmati rice||32||4 cups|
- Heat oil in a large sauté pan over medium-high heat. Season chicken thighs with salt and pepper and sear in hot pan until skin is golden brown, 5-7 minutes. Turn chicken over and brown other side. Remove from pan and set aside.
- Combine all remaining ingredients in pan and bring to a simmer. Add chicken thighs to pan, cover and continue to simmer until chicken is cooked to an internal temperature of 165 degrees.
- Serve hot over basmati rice.