Complete free recipe
Camel Milk Butter Chicken
Classic butter chicken finished camel-milk-style, with the milk added off the heat at the very end.
Poultry Mains · Weekend Entertaining · Bold Weeknight Dinners
What you need
Ingredients
- 2 lbs Chicken Thighs, cubed
- 3 tbsp Butter
- 1 Onion, chopped
- 1 tbsp Fresh Ginger, grated
- 3 cloves Garlic, minced
- 2 tbsp Garam Masala
- 1 cup Tomato Purée
- 3/4 cup Camel Milk
- Fresh Cilantro, to finish
Method
Instructions
- Melt the butter and sauté the onion until golden, about 8 minutes.
- Add ginger, garlic, and garam masala, and toast 1 minute.
- Stir in the tomato purée and simmer 10 minutes.
- Add the chicken and cook through, about 12 minutes.
- Remove from direct heat, stir in the camel milk, warm gently, and finish with cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen