Use and Care Manual

18 ∙ recipes
Directions
In a medium bowl, toss chicken with garam masala, salt and
pepper akes until chicken is coated. In the Skillet, melt butter
over medium-high heat. Cook chicken in butter about 4 minutes
or until browned on one side; stir, and cook 2 minutes longer.
Stir in onion; cook 3-4 minutes or until softened. Stir in broth,
tomatoes, and garlic; heat to boiling, stirring occasionally.
Stir in rice; return to boiling. Stir; reduce heat to medium.
Cover and cook about 20 minutes, without removing cover,
until rice is tender and liquid is absorbed.
Top with yogurt and cilantro.
Ingredients
1 package boneless skinless chicken
thighs, cut in 1-inch pieces
1 tbsp garam masala
½ teaspoon salt
¼ teaspoon crushed
red pepper akes
6 tablespoons butter
1 cup diced onion
2 cups chicken
broth (from 32-oz carton)
1 can diced tomatoes, undrained
3 garlic cloves, nely chopped
1 cup uncooked basmati rice
½ cup plain yogurt
¼ cup nely chopped
fresh cilantro leaves
One Pot Indian Butter Chicken