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---
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ServingSize: 2
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cssclass: recipeTable
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Tag: ["🌶️", "🍛"]
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Date: 2022-01-17
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location:
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating: 5
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Recipe:
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Courses: "Main dish"
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Categories: Curry
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Collections: Indian
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Source: https://www.halfbakedharvest.com/butter-chicken/
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PreparationTime:
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CookingTime: 30
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OServingSize: 6
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Ingredients:
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- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
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- 0.25 cup plain Greek yogurt
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- 6 cloves garlic, minced or grated
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- 2 tablespoons fresh grated ginger
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- 2 teaspoons plus 1 tablespoon garam masala
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- 2 teaspoons cumin
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- 1 teaspoon turmeric
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- 1.5 teaspoons cayenne pepper, use to your taste
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- 1 pinch kosher salt and black pepper
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- 2 tablespoons extra virgin olive oil
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- 4 tablespoons salted butter
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- 1 whole large yellow onion, chopped
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- 1.5 teaspoons crushed red pepper flakes, use to your taste
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- 0.5 cup tomato paste
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- 14 ounce can full-fat coconut milk
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- 0.5 cup fresh cilantro roughly, chopped
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-SpicyCoconutButterChickenEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-SpicyCoconutButterChickenNSave
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# Spicy Coconut Butter Chicken
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.
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2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
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3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
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4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
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5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
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