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Butter Chicken, Lighter & Faster Recipe | Christine Cushing

My take on this Indian restaurant classic, Butter Chicken will make you drool and get rave reviews. I use way less butter and a simplified technique to maximize flavour in this highly addictive saucy dish. Using chicken thighs and a pared down blend of aromatic Indian spices, I first bake the chicken, while I make an easy ghee (clarified butter) tomato and coconut based sauce that you will be craving for days. FULL RECIPE BELOW RECIPE: BUTTER CHICKEN, LIGHTER & FASTER RECIPE Ingredients: ‬1 tsp. ground turmeric (5 ml), or fresh grated 2 cardamom pods, crushed 1 tsp. Sweet paprika (5 ml) ½ fresh chile or pinch hot pepper flakes, or to taste 1 large garlic clove, chopped 1 tbsp. chopped fresh ginger (15 ml) 1/3 cup plain yogurt, (full fat) (80 ml) sea salt and freshly cracked black pepper ( optional) , to taste 8 chicken thighs on the bone, skinless For the sauce:‬ 3 tbsp. ghee/clarified butter(45 ml) 1 tsp. chopped ginger (5 ml) 2 garlic cloves, chopped 1/2 fresh chile pepper or pinch hot pepper flakes, or to taste 1 ½ tbsp Garam Masala (22 ml) 1 tbsp. Paprika (15 ml) 1 can (28 ounce/796 ml) whole plum tomatoes, pureed 1 can (14-ounce/398 ml) coconut milk 1 tbsp. almond butter (15 ml) sea salt and freshly cracked black pepper, to taste 2 tbsp. chopped fresh chopped coriander Toasted naan bread, for serving (optional) In a medium bowl combine all ingredients for marinade and blend well. Add the chicken thighs and immerse completely in mixture. Cover and allow to marinate in fridge for at least 4 hours or overnight. Preheat oven to 400 degrees F. Transfer chicken pieces to shallow baking sheet lined with parchment paper. Roast until cooked through, about 20-25 minutes, depending on thickness. Set aside. Meanwhile, make the sauce by heating ghee in deep pot, over medium heat. When pan is hot add shallot and sauté until soft and golden, about 5 minutes. Add chile, garlic, ginger, garam masala and paprika, cook until fragrant, stirring often, about 3 to 5 minutes. Season with salt and pepper. Add tomato paste, pureed tomatoes, coconut milk and almond butter. Bring to a boil and then let simmer, about 20 to 25 minutes. Mixture should be reduced by half and thick. Add roasted chicken pieces to the sauce and continue to cook for about 6-8 minutes, just to absorb sauce. Taste and adjust for seasoning. Sprinkle with fresh coriander before serving. Serve with Naan bread warmed in the oven and basmati rice. Serves 4 Check out these other amazing chicken recipe videos: 3 Tips To Get Super Crispy Chicken Cutlets:    • 3 Tips To Get Super Crispy Chicken Cu...   Pan Roasted Chicken Breast in 15 min with Rosemary Butter Sauce:    • Pan Roasted Chicken Breast in 15 min ...   Greek Chicken Gyro on Pita:    • Greek Chicken Gyro on Pita | Christin...   Turkey Cutlets in 15 Min:    • Turkey/Chicken Cutlets in 15 Min | Ch...   Thai Chicken with Eggplant in 30 min:    • Thai Chicken with Eggplant in 30 min ...   Roast Chicken - Do's and Don'ts:    • How To Cook Roast Chicken - Do's and ...   Chicken Noodle Soup in Pressure Cooker:    • Homemade Chicken Noodle Soup  | Chris...   Leftover Chicken 15 min Recipe:    • Leftover Chicken 15 min Recipe | Chri...   Dry Brined Roast Turkey:    • How To Roast The Perfect Thanksgiving...   Oven Fried Chicken Drumsticks:    • Crispy Oven Fried Chicken Drumsticks ...   Jerk Chicken Made Easy on the BBQ:    • How To Make Jamaican Jerk Chicken | C...   Crispy Chicken Wings - Oven Baked (Not Fried):    • Crispy Chicken Wings - Oven Baked (No...   How To Make Double Fried Korean Chicken:    • How To Make Double Fried Korean Chick...   Thai Chicken with Eggplant in 30 min:    • Thai Chicken with Eggplant in 30 min ...   Subscribe for more Videos: https://goo.gl/wNqDQB Connect with Chef Christine on social media: Instagram:   / ccfearless   Facebook:   / chefchristinecushing   Christine's Website: http://christinecushing.com/ Linkedin:   / christine-cushing   Twitter:   / ccfearless   #butterchicken #chickenrecipe