Yes, we’re cooking Indian food again!
If you’re into spice, my Indian Butter Chicken with Yellow Rice is the perfect spicy, buttery, YES, buttery dish.
I start my Indian Butter Chicken with chicken thighs. You could use breast meat but I find that chicken thighs can handle all this spice a lot better than chicken breast.
Now if you prefer breast, then use it! I say cook what you love and the food will turn out great.
The chicken is coated in lots of Indian spices and olive oil. I like to marinate my chicken but you don’t have to if you don’t have the time, it still will turn out great.
After we saute the chicken I add onion, potatoes and garlic. I also add my secret ingredient that makes my Indian Butter Chicken extra special.
Yes, it’s roasted salsa. I started using salsa as a way to trick Big Goo into eating more tomatoes, and YES, it’s working.
He finally stopped complaining about the big chunky tomatoes in my food!
Oh, don’t forget to add the broth and allow this to simmer for about 15 minutes before adding the Greek yogurt and lemon juice.
While the chicken is simmering, why not make the rice.
It’s really simple, you can call this Indian Butter Chicken Rice, because YES, I added a whole stick of butter to the rice.
I am trying to keep with the “butter” theme folks!
Now once the chicken and potatoes are fork tender, it’s time to eat! I would say from start to finish this dish takes around 30-35 minutes.
If you’re in a rush, you could always put everything into a slow cooker on high for about 4-6 hours and walk away!
Now the results of this dish is…it’s HOT! Yes, it’s spicy, that kind of heat that makes you all warm and fuzzy. But hey, if you can’t handle the heat, I say, add more butter!
Yep, it works with hot wings. Sometimes I go overboard with the hot sauce and I just add more butter to cool it down.
If you’re like my family, we like it hot!
Oh, don’t forget, you need to serve my Indian Butter Chicken with a side of warm naan bread.