Directions

Indian Butter Chicken is one of the most popular and flavorful North Indian dishes. This curry is super simple with tender chicken pieces marinated in a delicious blend of yogurt and spices and cooked in a creamy tomato sauce. It's so simple that it's perfect for a novice cook, and it's really forgiving because if you get to the end and the flavor isn't how you'd like, you can always adjust!

Just a couple notes:

• You can always add more spice, but you can't take any out. Be careful! You

• You can use any cut of chicken you like, but I tend to find chicken thighs to have the perfect balance of flavor and tenderness.

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Marinade

1. Combine all ingredients except Heavy Cream, Tomato Sauce, Salt, & Sugar in a ziplock bag and marinate for at least 3 hours, but preferably overnight.

2. Melt 4 tbsp Butter in a medium-high heated wok or deep pan. Add marinated chicken and cook, stirring often for 5 minutes.

3. Add tomato sauce and heavy cream, stir to combine.

4. Add sugar and salt, stir and bring to a boil. Once boiling, reduce heat to low and simmer for 20-25 minutes.

5. Taste and adjust seasonings if necessary. Serve over jasmine or basmati rice, or eat it by itself if you're following a keto or low-carb diet!