Home > Indian Butter Chicken

Indian Butter Chicken

Yield: 4
INGREDIENTS	OUNCES	STANDARD
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
Salt	0.3	2 tsp
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.

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