Butter Chicken

Butter Chicken

YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 15 mins  TOTAL TIME: 25 mins

4 pieces chicken
4 chili peppers (I like to use a mix of hot and mild)
1 pint cherry tomatoes
4 cloves garlic
1 piece of fresh ginger
1 tbsp garam masala
¼ cup Greek yogurt
olive oil
2 tbsp cashew butter
Tools
Large skillet 
Small bowl 
Cutting board 
Knife

  1. Optional Step: Smoke your chicken pieces for a few minutes to add some smokey flavor.
  2. Slice open the chilies and remove the ribs and seeds.
  3. Heat a large skillet over high heat. Add the chilies and tomatoes and cook until nicely charred all over, not burnt. Remove from the pan and place in a bowl.
  4. Peel the garlic and ginger and finely grate into a small bowl. Add most of the garam masala, a pinch of sea salt and black pepper, and 1 tbsp of the Greek yogurt. Coat the chicken pieces with the mixture.
  5. Return the pan to medium heat and add 1/2 tablespoon olive oil. Cook the chicken pieces until they reach an internal temperature of 165°F. (About 5-10 mins for pre-smoked chicken or 10-15 mins for raw.) Remove from heat.
  6. Remove the skins from the tomatoes and roughly chop the chilies. Add to the chicken and mix well.
  7. Stir in the cashew butter and 3/4 cup boiling water. Stir well.
  8. Return the chicken to the stove over medium heat for a few minutes until heated through and thickened a bit.
  9. Drizzle in the remaining yogurt and serve.