Easy Buttered Chicken

Source

Ingredients

Display units in Metric

1		roasted “happy-pastured” chicken (chopped up – use carcass for stock) or 2 large chicken breasts (cut into chunks) or 10 chicken thighs
3	Tbsp	grass-fed butter
1	medium	yellow onion chopped
2	cloves	garlic minced
1	inch chunk	ginger grated or minced
		Spice combo: 1 tsp chili powder 1 tsp turmeric, pinch cinnamon
2	large	tomatoes chopped (or small can tomatoes)
		filtered water as needed
1	Tbsp	raw honey
		salt & pepper to taste
¹⁄₂	cup	full-fat yogurt (make it yourself this way)
2	Tbsp	full-fat organic cream (if you have some in fridge)
		fresh cilantro chopped

If using cooked chicken set aside. If using raw melt 1 Tbsp butter in large skillet. Add chicken pieces and cook, until no longer pink. Remove from pan and set aside. Melt in remaining butter and add onion. Cook over medium about 5 minutes. Add garlic and ginger and cook another minute. Add spice combo and cook 1 more minute. And tomatoes, 1/2 cup water if using fresh tomatoes, honey, salt and pepper. Cover pan and simmer for about 10 minutes. Add chicken and yogurt. Continue to simmer uncovered a few more minutes. Stir in cilantro. Serve with coconut brown basmati rice.

If using cooked chicken set aside. If using raw melt 1 Tbsp butter in large skillet. Add chicken pieces and cook, until no longer pink. Remove from pan and set aside. Melt in remaining butter and add onion. Cook over medium about 5 minutes. Add garlic and ginger and cook another minute. Add spice combo and cook 1 more minute. And tomatoes, 1/2 cup water if using fresh tomatoes, honey, salt and pepper. Cover pan and simmer for about 10 minutes. Add chicken and yogurt. Continue to simmer uncovered a few more minutes. Stir in cilantro. Serve with coconut brown basmati rice.

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