Add the peas and cream to the sauce in the pan, stir well and heat through. Remove the chicken to a serving dish and cover to keep warm. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Add the tomato sauce and diced tomatoes and stir will. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Taste the sauce at the end and add a bit of salt as needed, to really bring the flavours together.To make the spice blend: Stir the ingredients together in a small bowl and set aside. I use a 10 1/2-inch skillet with 2 1/2-inch high sides that’s about the perfect size for 8 thighs.Įven though there is a lot of spice in this dish, don’t forget the salt. Use a skillet size that allows the tops of the chicken thighs to sit above the level of the sauce, to avoid soggy chicken skin. You can buy a big bag of dried leaves many places online, including Amazon, if you don’t have an Indian grocery near you. You can also substitute 1/2 cup of heavy cream here instead.ĭried Fenugreek Leaves – these are a really nice addition to Indian dishes, so if you are a fan of cooking Indian at home, consider adding some to your pantry. If you prefer, for a bit lighter dish, stir the coconut milk and measure out 1/2 cup. I spoon off and measure the solid cream from the top of a can of coconut milk, myself. It’s often packed in a toothpaste-sized box.Ĭoconut Cream or Coconut Milk – Note that you’ll only need 1/2 cup of coconut cream for this recipe. Look for the tubes of tomato paste in with the canned tomato paste. It’s perfect for recipes like this that specify a small about of tomato paste. Tomato Paste – Another real time saver and waste preventer is tubed tomato paste. Keep it in the fridge and use wherever freshly grated ginger is specified (use a touch more paste than freshly grated). Ginger Paste – I’ve mentioned before my love of ginger paste, the one you see in tubes in the fresh produce section of the grocery. If you are a fan of Indian flavours though, the one your missing might be a good addition to your spice rack :) If you are missing one, it’s not a deal breaker. Spice Mix – The spice mix includes a lot of spices, but most are fairly common if you have a well stocked spice rack. If you can’t find, you can substitute Tandoori Masala dried spice, to taste (use less than paste). Tandoori Curry Paste – Look for Tandoori Curry Paste in with the Indian foods at your grocers or you can find it easily online. If you want to go with skinless/boneless chicken thighs or boneless chicken breast, simply cut into large pieces and make as per the recipe.Ĭanned Tomatoes – I use canned crushed tomatoes here, but you could substitute canned diced tomatoes or passata, if that’s all you have on hand. Only the cook time will change with the choice. That said, you can use boneless chicken thighs, bone-in/skin-on chicken breasts, or even boneless chicken breasts. I find they make an extra flavourful dish. Why you’ll love these butter chicken thighsĬhicken Thighs – I’ve used skin-on and bone-in chicken thighs here.Go big on the garnishes and cucumber and serve with plenty of Naan, as there’s lots of delicious sauce for dipping. While I typically enjoy some rice with Butter Chicken, I find this one doesn’t need rice. In fact there are lots of options here, as detailed in the Ingredient Notes below. Most are common pantry items and those that aren’t are optional. And don’t be put off by the long list of ingredients. The hands on time here is only about 15 minutes. While it does need to simmer for an hour, it requires no babysitting. The sauce infuses the chicken and the chicken infuses the sauce. The long simmering creates both a lovely, reduced and flavourful butter chicken sauce, but also fork tender, dark meat chicken, that is a nice change from the usual. These Butter Chicken Thighs start with skin-on/bone-in chicken thighs, that are pan seared until golden, then combined with a delicious butter chicken sauce, where they just simmer away in an open skillet for about an hour. I know you don’t often think of chicken thighs when it comes to Butter Chicken, but let me make a case for this delicious version. Why you’ll love these butter chicken thighs One-pan easy and cooked only on the stove-top. Delicious Butter Chicken, made with chicken thighs and lots of sauce.
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