WITH A LITTLE SECRET INGREDIENT!
great dish, love this butter sauce and the ingredients, complicated but in a good way, fun, so thank you!
~ Sabrina
– In a medium bowl, whisk together the yogurt, lemon juice, ginger, garlic, spices, and salt. Add the chicken and stir to coat. Cover the bowl with plastic wrap refrigerate for at least 30 minutes or overnight — the longer the chicken marinates, the better!).
– When you’re ready to cook the chicken, heat the ghee in a sauté pan over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan and cook. Transfer the chicken to a plate and set aside.
– Make the sauce: Heat the ghee in the same sauté pan over medium heat. Add the onions, garlic, and ginger and cook until the onions begin to wilt. Stir in the spices, butternut squash, tomatoes, and water. Remove from the heat, transfer to a blender, and purée until smooth.
– Pour the sauce back into the pan, add the chicken, and stir in the cream, sugar, salt, and cayenne, if using. Simmer for another 10 minutes, or until the chicken is fully cooked. – Spoon the chicken over rice and serve garnished with cilantro and with toasted naan on the side.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...