Turmeric & Black Pepper Butter Chicken

October 18, 2019By Alysa Seeland

Turmeric & Black Pepper Butter Chicken

Name: Turmeric & Black Pepper Butter Chicken
Yield: 6
Ingredients: 1 stick of salted butter; 1 medium onion, small diced; 1 Tbsp fresh ginger, grated; 2 cloves fresh garlic, grated; 1 Tbsp garam masala; 1 tsp cumin; 1 tsp garlic powder; 1/2 tsp turmeric powder; 2 lbs boneless skinless chicken thighs, cubed; Salt &amp; pepper, to taste; 5 oz FOND’s Turmeric &amp; Black Pepper Bone Broth; 4 oz crushed tomatoes; 3 Tbsp tomato paste; ¼ cup plain full-fat Greek yogurt; ½ cup heavy cream

Rated 3 stars by 3 users

Servings

Calories

500

Indian food is one of our favorite cuisines, so naturally we had to create a Butter Chicken recipe featuring FOND Turmeric & Black Pepper Chicken Bone Broth. Made with fresh turmeric root, turmeric powder, cracked black pepper and thyme, the broth adds a warm, savory foundation and beautiful golden color to this vibrant dish.

Butter Chicken originated in Delhi, India in the 1950s and has since become a favorite around the world. Rich, creamy and full of warming spices, it’s comforting, flavorful and surprisingly simple to make at home. Serve over a helping of bone broth rice, with some naan on the side for a perfect comfort food dinner!

Ingredients

1 stick of salted butter
1 medium onion, small diced
1 Tbsp fresh ginger, grated
2 cloves fresh garlic, grated
1 Tbsp garam masala
1 tsp cumin
1 tsp garlic powder
1/2 tsp turmeric powder
2 lbs boneless skinless chicken thighs, cubed
Salt & pepper, to taste
5 oz FOND’s Turmeric & Black Pepper Bone Broth
4 oz crushed tomatoes
3 Tbsp tomato paste
¼ cup plain full-fat Greek yogurt
½ cup heavy cream

Directions

In a large skillet on medium heat, melt the butter and add in the onion. Cook the onion for about 5 minutes, or until translucent. Next, add in the ginger, garlic, garam masala, cumin, turmeric and garlic powder. Cook for 30 seconds, just long enough to toast the spices. Add in the cubed chicken thighs with salt and pepper, allowing them to become slightly golden on all sides. This will take about 10 minutes.
Add in the bone broth, and scrape any bits off the bottom of the pan. Add in the crushed tomatoes, tomato paste, yogurt and heavy cream. Mix these ingredients well and allow them to come up to a boil, then reduce to a gentle simmer for 15 minutes.
Serve with chopped cilantro, and alongside rice (or your favorite rice substitute!).