Indian Butter Chicken

  • Serving Size6

    Ingredients

    • 10 pastured boneless skinless thighs
    • 2 14oz cans organic diced tomatoes
    • 2 T ginger
    • 2 tsp cumin
    • 1 T paprika
    • 2 tsp salt
    • ½ c Organic full fat Greek yogurt (optional)
    • ¼ c firmly packed minced cilantro (optional)
    • 12 oz organic chicken stock
    • 4 T butter

    Directions

    Stove top directions:

    1

    Cook chicken at 350 in oven for 30 minutes or until fully cooked.

    2

    In the meantime, add all other ingredients to blender except for butter. Set aside.

    3

    Shred chicken (hint: using a food processor makes this go much faster)

    4

    Add butter to large stock pot and heat just until melted. Add the chicken and blended ingredients.

    5

    Cook an additional 15 minutes and serve.

    Crockpot directions:

    6

    Place all of the ingredients above into the crockpot.
    Cook on low for 6-8 hours in the crockpot or on high for 3 hours in the crockpot.
    Serve & Enjoy!

    Instant Pot directions:

    7

    Blend all ingredients but chicken and butter.

    8

    Put butter in pot and hit sauté. Let butter melt and add chicken, stirring around to butter the chicken, sautéing a bit.

    9

    Pour in blended ingredients. Hit manual and cook for 15 minutes, allowing pot to natural release.

    10

    Serve & Enjoy!

    Recipe adapted from: Pressure Cooking Today

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