Butter Chicken with Homemade Pita
Serves 4
60 mins prep
20 mins cook
80 mins total
A favorite recipe featuring butter chicken cooked outdoors on a Blackstone griddle, accompanied by homemade pita. It's marinated with spices and yogurt and cooked in a rich tomato-coconut sauce.
0 servings
1: Marinate the chicken thighs with olive oil, yogurt, lime juice, and spices. Cover and refrigerate for at least an hour. 2: Heat a griddle to medium-low and grease with avocado oil. Place a large cast iron skillet on the griddle to heat up for the sauce. 3: Cook the chicken thighs on both sides until the internal temperature reaches 165°F. 4: While the chicken is cooking, add butter to the cast iron skillet. 5: Add the onion and garlic, cooking until translucent. 6: Stir in the tomato paste with the spices and cook until fragrant. 7: Pour in the tomato puree and coconut milk or heavy cream. Mix to combine and allow to simmer for 5 minutes. 8: Slice the cooked chicken and add it to the sauce. Cook for an additional 5 minutes. 9: Top off with heavy cream, lime juice, and cilantro. Enjoy with coconut rice and homemade pita.
