Butter Chicken
This recipe features Bell-View Chopped Garlic. All Bell-View products used are linked below.
INGREDIENTS:
1Lb. chicken
2 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
½ tsp. garlic
2 tbsp. butter
1 large onion, diced small
1 tsp. dried
1 tbsp. Bell-View’s Chopped Garlic
1 tbsp. garam masala
1 tsp. curry powder
1 tsp. ground coriander
1/4 tsp.cayenne pepper
1 tsp. salt
3 ounces tomato paste
1 (13.5 oz) canned full fat coconut milk
4 cups cooked white or brown rice
Easy Vegan Naan
RECIPE:
1. Preheat oven to 350 F. Line baking sheet with parchment paper. In a plastic bag add raw chicken, olive oil, salt, pepper, and garlic powder to the bag. Let it marinate for at least 15 minutes in the refrigerator.
2. Finely dice onion and add to a pan and Sautee in butter for 3 minutes. Then add garlic and ginger cook for a minute. Then add tomato paste and coconut milk. Add all of the remaining spices into the sauce. Cook for 10 minutes on low.
3. Bake chicken in the oven for 15 minutes.
4. Once cooked, cut chicken into quarters and add to the sauce. Cook for another 5 minutes.
5. Cook rice according to package and serve butter chicken with nan!