This quick and easy spiced dish pairs delightfully with our Laurel Glen p.s. Riesling. Toss the chicken thighs in the yogurt mixture in the AM before work to make for a flavorful and quick dinner any weeknight.
Soup Serves 4
BUTTER CHICKEN INGREDIENTS:
-
½ cup plain Greek yogurt
-
Zest and Juice of ½ a lemon
-
1 tsp turmeric
-
1 tsp cumin
-
½ teaspoon Fenugreek seeds
-
2 teaspoons garam masala
-
3 garlic cloves, grated
-
1-inch fresh ginger, grated
-
1.5 pounds chicken thighs, cut each thigh into 3-4 pieces
-
3 tablespoon butter
-
1 15 oz can Fire Roasted tomatoes, pureed.
-
1 cup heavy cream
-
1 tsp salt
-
Cilantro for garnish
SPICED RICE INGREDIENTS:
-
1.5 cups basmati or jasmine rice
-
2 tablespoons vegetable oil
-
1 cinnamon stick
-
4 green cardamom pods
-
3 whole cloves
-
1 tablespoon cumin seeds
-
1 small onion, sliced in ½ and thin wedges
-
2.5 cups chicken broth
FOR THE CHICKEN:
- In a bowl mix yogurt thru ginger together and add chicken thigh pieces. Cover bowl and place in fridge for at least 4 hours up to 24 hours.
- Heat the butter in a fry pan over medium high heat. Add chicken pieces to butter, reserve the yogurt mixture. Cook for about 5 minutes, flipping each piece until they are cooked on each side.
- Add the pureed tomatoes, cream, salt and remaining yogurt mixture and stir. Bring it to a light boil, and then turn down heat to low. Simmer for 25 minutes.
- Serve with Spiced Rice and garnish with cilantro.
FOR THE RICE:
- Place rice in a bowl, fill with water, stir and drain, do this a few times to clean rice. Now fill bowl with fresh water and let sit for 10 minutes.
- In a saucepan with lid heat oil over medium heat. Add spices, stir till fragrant.
- Add onion and toss with spices, cook for 10 min, until softened and lightly browned.
- Drain rice, add to spices and onions. Toast the rice for a minute or two.
- Add broth and bring to a boil. Cover, to a simmer and cook for 15 minutes.
- Fluff and serve with Butter Chicken.