INGREDIENTS

CHICKEN:

•2lb = 908g Chicken thighs, skinless, boneless
• 200g = 1 cup Plain yogurt, I like 2% Greek yogurt
• 1 T = 7g Ginger paste or grated
• 2 Garlic cloves, grated
• 1 tsp = 6g Butter chicken spices*
• 1 ¼ tsp = 8g Kosher salt

SPICES:

•2 tsp Coriander, ground
• 1 tsp Cayenne pepper
• 1 tsp Paprika
• 1 tsp Punjabi masala
• ½ tsp Turmeric, ground

SAUCE:

•3 T Vegetable oil or ghee
• ½ Red onion, finely chopped
• 1 Carrot, chopped
• ½ Red bell pepper, chopped
• 1 ½ cups Tomatoes, diced
• ¼ cup Heavy cream
• ½ tsp Butter chicken spices
• ½ tsp Kosher salt

ACCOMPANIMENTS:

• Basmati rice cooked with cumin seeds
• Chapati (Indian “flatbreads” or “tortillas”)
• Chutneys
• Cilantro leaves