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Indian Butter Chicken

May 19, 2017

Indian Butter Chicken

Marinade Ingredients:

4 pc chicken thighs or 2 lbs 

½ c yogurt

2 t chili powder

1 T Lemon Juice

1 t Salt

2 t cumin

2 t paprika

1 t cinnamon

1 t cloves

1 t Oil


2 T Butter

1c onion

2 t salt

1 ½ t ginger

2 T garlic

¼ t cardamom

½ t nutmeg

1 pint chopped tomato

1 T honey

1 T salt

3 T Heavy cream


Other ingredients:

½ c broth


Directions :

  1. In a bowl, put the chicken, yogurt, chili powder, lemon, salt, cumin, paprika, cinnamon, cloves, and vegetable oil. mix until evenly coated. Marinate the chicken overnight.
  2.  Sear the marinated chicken golden brown on each side. Season with salt and pepper. Then transfer browned chicken into VitaClay (VM7900 or VF7700) with ½ cup of broth. Empty the sauce pan.  In the same sauce pan, on medium high, start with butter onions and salt, cook for 5 mins. Add your ginger and garlic and cook for 5 mins. Add the rest of your ingredients and simmer the sauce for 5 mins. Puree sauce and pour over the chicken in Vitaclay.
  3. Set on “Stew” for 45 minutes (30 if boneless), or until chicken is done.

Serve and enjoy!

*Recipe intended for VitaClay models VM7900 or VF7700 ONLY. Please do not try this recipe in the stock pot, as there is not sufficient liquid.


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