Ingredients
Units
Scale
- 1 1/2 lb chicken tenders
- 1 purple onion (diced)
- 2 tsp ginger (grated)
- 1 bell pepper (diced)
- 2 carrots (diced)
- 4 cloves garlic
- 3 oz tomato paste
- 1 cup greek yogurt
- 1 cup coconut milk
Butter Chicken Spice Blend
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- fresh cilantro, chives (for serving)
- jasmine rice (for serving)
- fresh naan bread (for serving)
Instructions
- Start by prepping your veggies and chicken. Chop your onion, bell pepper and carrots. Mince your garlic. Cube your chicken tenders.
- In a large pot over medium heat, add your garlic, ginger, onions and chicken. Cook until onions have softened and chicken is starting to cook through. Add in your bell peppers and carrots and cook until softened.
- Pour in your spice blend and toss in the veggie chicken mixture. Let it cook in pot for several minutes until fragrant.
- Next Add in your tomato paste, greek yogurt and coconut milk. Simmer this mixture for about 10 minutes until the mixture has thickened. Once the liquid is thick, remove from heat.
- Top with fresh cilantro and chives. Serve with rice and naan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Cuisine: Indian