Butter Chicken with Homemade Pita | Flavors By Frangipane
Butter Chicken with Homemade Pita
60 mins prepServes 4
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.
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.
