Tikka Makhani (Butter chicken) - GF,NSF,CF,EF
Recipe type: main dish
Cuisine: Indian
Serves: 4
  • 4 chicken thighs, skinless & bone-in
  • 1.5 Tbsp garam masala
  • 2 tsps sea salt
  • 1 Tbsp olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 2 Tbsps tomato paste
  • 1½ cups chicken stock or bone broth
  • 1 Tbsp coconut sugar
  • ½ cup nut milk or coconut milk
  • 2 Tbsps unsalted butter or coconut oil
  1. Rub half of the garam masala blend and the sea salt on the skinless chicken thighs. Refrigerate covered for one hour unto overnight.
  2. Bake the chicken for 30 minutes at 400°F.
  3. Heat the olive oil in a medium hot skillet. When the oil is warm add the onion, garlic, and ginger. Cook until soft (about 3-5 minutes), stirring frequently to keep the garlic from burning.
  4. Add the remaining half of the garam masala blend to the pan and stir the spices in the oil until fragrant.
  5. Add the tomato paste into the pan and stir until paste is lightly caramelized.
  6. Add chicken stock, nut milk, and chicken thighs. If at any point the mixture is boiling or bubbling turn the heat down to low.
  7. Cook until the chicken is heated through.
  8. Add butter at the last minute to finish the sauce. Taste the sauce to make seasoning adjustments. Add sugar, salt, and pepper as needed to balance the flavor.
  9. Serve over rice, quinoa, or noodles.
Cooking the thighs on the bone makes them more flavorful. You can cut the meat off the bone and rough chop before you add back to the sauce, if you like. You can also stretch the meat to make 6 portions this way.
Recipe by Creating Silver Linings at http://www.creatingsilverlinings.com/butter-chicken/