Empty My Fridge
Butter Chicken - Japanese Cooking 101 in Kyoto
Ingredients
- Chicken thigh · boneless1 lb
- Lemon1 tbsp
- Greek yoghurt½ cups
- Salt½ tsp
- Turmeric · ground2 tsp
- Cumin · ground2 tsp
- Galam masala2 tsp
- Coriander seed · ground1 tsp
- Oil1 tbsp
- Butter2 tbsp
- Garlic2 cloves
- Ginger1 tsp
- Onion1
- Tomato1 can
- Chicken broth½ cups
- Heavy cream½ cups
- Rice
- Chive
Instructions
- Cut the chicken into bite-sized pieces and place in a bowl.
- Add the lemon juice, yogurt, salt, turmeric, cumin, galam masala and coriander, and mix to coat the chicken.
- Refrigerate for at least 1 hour or overnight.
- Heat a pot over medium heat with the oil and butter. When the butter has melted, add the garlic and ginger and cook for a couple of minutes.
- Add the onion and cook until lightly browned.
- Add the tomatoes and chicken broth and boil for a few minutes, uncovered.
- Add the chicken and marinade, bring back to a boil, then lower the heat and simmer for 30 minutes.
- Add the heavy cream and simmer for 10 minutes.
- Serve with steamed rice, garnished with cilantro or chives if desired.
Summarized from Japanese Cooking 101's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoLemonRiceCreamYoghurt
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.