Indian Butter Chicken Bowls with Mango Chutney Dipping Sauce 🍛
Ingredients:
For the Butter Chicken:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can coconut milk
1 tablespoon tomato paste
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Mango Chutney Dipping Sauce:
1 cup diced mango
1/4 cup chopped cilantro
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
For the Bowls:
1 cup cooked rice
Instructions:
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
Sauté Vegetables: Add onion and garlic to the skillet and cook until softened, about 5 minutes.
Simmer the Sauce: Stir in diced tomatoes, coconut milk, tomato paste, garam masala, turmeric, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
Add Chicken and Simmer: Return the chicken to the skillet and simmer for 5-10 minutes more, or until the chicken is cooked through and the sauce has thickened.
Make the Mango Chutney Dipping Sauce: In a small bowl, combine diced mango, cilantro, lime juice, chili powder, cumin, salt, and pepper. Toss to combine.
Assemble the Bowls: Divide the cooked rice among bowls. Top with the chicken and sauce. Serve with mango chutney dipping sauce on the side.
Tips:
You can use any type of protein you like for this recipe, such as tofu or paneer.
For a spicier dish, add more red pepper flakes to the sauce.
Serve the bowls with your favorite side dishes, such as naan bread or raita.