Indian food is one of our favorite cuisines, and so we had to make this delicious Butter Chicken using our beloved Turmeric & Black Pepper Bone Broth!
This flavor is a powerful combination of fresh turmeric root and powdered turmeric, cracked pepper and thyme. It provides a wonderful base and color enhancement to this vibrant dish.
And with the amazing anti-inflammatory benefits that turmeric offers, we think this dish is a wellness home run.
Butter Chicken originated in Delhi, India during the 1950's. We know it today as the yummy, creamy, and flavorful chicken stew packed with loads of flavor!
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!).
