Spiced Coconut Butter Chicken

This is such a rustic rich Indian dish! It’s one of my absolute favorites on a colder night or if you just need some good comfort food. The chicken thighs are marinated in a spiced yogurt and then braised down with a rich spiced creamy coconut tomato sauce. Finish each bowl with steamed basmati rice and homemade grilled naan to soak up all the sauce. Its perfect for left overs too!

Chicken Marinade

Ingredients

• 1 lb. chicken thighs, boneless and skinless
• 1/2 cup greek full fat yogurt
• 4 garlic cloves, peeled and minced
• 1 inch ginger, peeled and minced
• 2 tsp. garam masala
• 1 1/2 tsp. paprika
• 2 tsp. cumin
• 2 tsp. ground cinnamon

Coconut Butter Chicken

• 2 tbsp. olive oil
• 4 tbsp. butter
• 1/2 cup red onion, small dice
• 4 garlic cloves, peeled minced
• 1 tsp. garam masala
• 2 tsp. cumin
• 1 tsp. cinnamon
• 1 can (14 oz) full fat coconut milk
• 1 (28 oz) can crushed tomatoes
• salt and black pepper to taste
• Serve with steamed rice and warm homemade naan

Directions

Starting with the chicken marinade, in a small dry saute pan add in the spices, and place over medium heat. Let them toast until they start smoking, gently shaking until they are fragrant and lightly toasted. Be careful they will burn fast.

In a medium bowl add in the chicken thighs, yogurt, garlic, ginger, and toasted spices. Use your hands and mix everything together until evenly coated. Cover and place in the fridge to sit for minimum 1-2 hours.

When you’re ready to cook it all together, in a large dutch oven or pot, over medium heat add a little olive oil and sear the chicken thighs for a couple minutes on each side just to get a nice golden color. Cook each side for about 3-5 minutes. Then remove the chicken and add in the onions, butter and spices and season with salt and pepper. Pour the crushed tomatoes into the pot and deglaze the bottom of the pan. Bring it up to medium high and add in the coconut milk and chicken. Stirring often, let it come to a low boil and then cover and reduce the heat to medium low and let it simmer for about 20 minutes until the sauce gets thick. Serve over steamed rice and with warm naan. Enjoy!