Time: 45 minutes

This is a tasty, recipe that will warm your soul. In fact, I’d go so far to say that once you make it you “will be in love, and always will be” with it. It is a simple recipe and very affordable to make. We love to serve it with some warm naan bread, brushed with garlic butter…

Music Selection: Dido – White Flag

Ingredients:

1 onion, diced

1 Tbsp fresh minced ginger

3 garlic cloves, minced

8 skinless, deboned chicken thighs, cut into 1 inch pieces

1 tsp ground cumin

2 Tbsp garam masala

1 tsp ground coriander

1 tsp dried red chili pepper flakes

2 tsp turmeric

Salt/pepper

1 can tomato paste (about 6 Tbsp)

2 cups chicken broth

1 can light coconut milk

1 – 2 Tbsp corn starch

1 cup thick Greek yogurt

Optional: garnish with fresh cilantro

Cooked rice

Directions:

In a large pot, heat oil and saute the onion until getting soft. Add the ginger and cloves. Saute for 2 minutes.

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Add chicken and cook until little pink. Add in the cumin, garam masala, coriander, chili flakes, turmeric and tomato paste. Mix well.

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Add in the broth and coconut milk. Bring to a boil.

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In ¼ cup of water, mix in the cornstarch with a whisk. Add to the pot to thicken the butter chicken. When ready to serve, mix in the Greek yogurt.

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Serve over hot rice and garnish with fresh cilantro! It is also great to serve warm naan bread, brushed with garlic butter to accompany this dish.

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