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Beer and Butter Chicken

Print Recipe
Servings 4 servings

Ingredients
  

  • 6 tablespoons butter
  • ½ white onion chopped
  • 1 lbs chicken thighs cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon garam masala spice mix
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¾ cup pale ale
  • 6 ounces tomato paste
  • 7 oz plain Greek yogurt
  • Rice for serving
  • Chopped parsley

Instructions
 

  • Melt the butter in a large skillet over medium high heat.
  • Add the onions, cooking until softened and starting to brown.
  • Sprinkle with salt, pepper, garam marsala, turmeric, ginger, smoked paprika, garlic powder and cayenne, stir to combine.
  • Add the chicken, cooking until browned (does not need to be cooked through at this point).
  • Stir in the beer, scraping to deglaze the bottom of the pan.
  • Stir in the tomato paste, then the Greek yogurt. Lower heat, simmer until the chicken is cooked through, about 5 minutes.
  • Serve over rice, sprinkle with parsley.