A Cook Named Matt

Butter chicken

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Ingredients

spice blend

1 tsp ground coriander

½ tbsp ground cumin

1 tbsp ground pepper

½ tbsp ground fennel seed

2 tbsp ground guajillo

2 tbsp ground turmeric

rest

1 chicken (cut up)

16 oz can san marzano tomatoes

¼ cup grated ginger

2 tbsp grated garlic

1 diced yellow onion

knob of butter

butter chicken spice mix

1 ½ cups chix stock

1 cup half and half

chili flake to taste

salt to taste

lime to taste

white rice

cilantro

Step 1

For the spice blend

Step 1

Toast and grind fine, then mix

1 ground coriander

½ tbsp ground cumin

1 tbsp ground pepper

½ tbsp ground fennel seed

2 tbsp ground guajillo

2 tbsp ground turmeric

Step 2

For the rest

1 chicken (cut up)

Step 1

Sear chicken pieces til golden brown in a deep skillet or pot

Step 2

Remove chicken and saute garlic, onion ginger in same pot.

¼ cup grated ginger

2 tbsp grated garlic

1 diced yellow onion

Step 3

Toss in butter once translucent and sprinkle in spice mix

knob of butter

butter chicken spice mix

Step 4

san marzano tomatoes go in after that

16 oz can san marzano tomatoes

Step 5

Add chili flake to taste

chili flake to taste

Step 6

Cook this off for about ten minutes simmering

Step 7

Blend til smooth

Step 8

Half and half in

1 cup half and half

Step 9

Salt, lime to taste

salt to taste

lime to taste

Step 10

Chicken back in

Step 11

Simmer covered for about ten minutes

Step 12

Serve over white rice with cilantro and optional crushed almonds

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