gluten-free Joc Soups and Stews Indian Butter Chicken (Murgh Makhani)

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons ghee or butter
1 large onion, finely chopped
2 tomatoes, pureed
1/4 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat the ghee or butter in a large skillet over medium heat. Add the finely chopped onion and sauté until it turns golden brown.

Stir in the ginger-garlic paste and cook for a minute until fragrant.

Add the chicken pieces to the skillet and cook until they are no longer pink.

Pour in the pureed tomatoes and cook for 5-10 minutes, allowing the sauce to thicken.

Add the plain yogurt, garam masala, paprika, salt, and pepper. Mix well and let it simmer for another 5-10 minutes.

Garnish the Butter Chicken with fresh cilantro before serving. Enjoy the rich and creamy flavors of this gluten-free Indian Butter Chicken (Murgh Makhani) with rice or naan.