Indian Style Butter Maple Chicken
This is an incredibly flavorful twist on a classic Punjabi dish. It’s easy to prepare and holds well for leftover, so you can make plenty! Many of the same ingredients are in both the marinade and the sauce. Serve over coconut rice or roasted potatoes for a hearty and healthy meal.
Butter Infused Olive Oil
Maple Aged Balsamic Vinegar
For the MARINADE
1 cup plain yogurt
½ cup Butter Olive Oil
3 cloves garlic, minced
1” ginger root, peeled and grated
2 Tbsp. Golden Milk Seasoning
2 tsp garam masala seasoning
1 tsp cumin
½ tsp salt
2 chicken breasts, cut into cubes
Whisk together all ingredients. Add the chicken, cover and marinate at least one hour (or overnight for maximum tenderness).
For the SAUCE
1 large onion, medium dice
2 tsp Golden Milk Seasoning
1 tsp cumin
1 tsp garam masala seasoning
½ tsp salt
2 cloves garlic, minced
½” ginger root, peeled and grated
½ cup, plus 1 Tbsp. Butter Olive Oil
2 Tbsp Maple Balsamic Vinegar
2 cups crushed tomatoes
1 tsp sriracha sauce
1 cup half & half
- Heat ½ cup Butter Olive Oil in large deep skillet or heavy-bottomed pot.
- Sear chicken on all sides, remove to a plate (it will finish cooking in the sauce)
- Keeping the warm oil, scrape up and remove browned bits and add 1 Tbsp Butter Olive Oil
- Add onions and sweat 5-6 minutes, add dry spices, garlic, & ginger; stir well and cook another 2 minutes
- Deglaze with Maple Balsamic Vinegar
- Add tomatoes and sriracha sauce
- Remove from heat, cool 10 minutes
- Using a food processor, puree the warm sauce and return to pan
- Whisk in half & half and return chicken to the sauce
- Cover and simmer over low heat an additional 10 minutes until chicken is cooked through
Serve family style in a warm platter deep enough to hold the sauce; garnish with an extra drizzle of the Maple Balsamic Vinegar.
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