AuthorMy Edibles ChefCategoryDifficultyBeginner

I love this butter chicken recipe which is also known as Chicken Makhani. It is a classic dish from India, in the Punjabi region, now with a cannabis twist! Indian food is known for its heat, but you can adjust the spices according to your taste. If you want this dish to be credible, I’d say bring on the heat!

Yields6 Servings
Prep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins

Chicken Spices
 2 lbs boneless, skinless chicken breast, cut into cubes
 ½ tsp sea salt
 ½ tsp black pepper, freshly cracked
 1 tsp red chili powder
 1 tsp turmeric powder
 ½ cup Greek Yogurt
Cannabis Butter Chicken Sauce
 2 tbsp regular butter
 4 tbsp cannabutter
 1 ½ cups onion, diced
 1 tbsp graham masala
 1 tsp red chili powder
 1 tsp cumin
 1 tsp turmeric powder
 12 tsp cayenne powder
 1 tbsp ginger root, freshly grated
 3 cloves garlic, minced
 1 cinnamon stick
 1 tbsp brown sugar
 12 oz can tomato sauce
 ½ cup water
 1 cup heavy cream
 sea salt, to taste
 black pepper, to taste
 long grain rice, cooked
 freshly chopped cilantro, garnish

Chicken Directions
1

In a large bowl, marinate the chicken with salt, pepper, chili powder, turmeric, and Greek yogurt. Refrigerate for 3 to 4 hours or overnight.

2

Melt the regular butter in a large pot over medium heat. Brown the chicken for about 2 to 3 minutes, add the marinade then remove from the pot.

Sauce Directions
3

In the same pot, melt 2 tablespoons of cannabutter over medium heat, add the onion, garam masala, chili powder, cumin, turmeric, cayenne pepper, ginger, garlic, cinnamon, brown sugar, salt, and pepper. Cook until fragrant.

4

Add tomato sauce and bring to a simmer. Then add water and cream, bring again to a simmer.

5

Return the chicken to the pot, simmer for another 20 minutes. Stir in the last 2 tablespoons of cannabutter & season with salt & freshly ground pepper.

6

Spoon the butter chicken over hot rice & garnish with fresh cilantro.

7

Enjoy!

 

Ingredients

Chicken Spices
 2 lbs boneless, skinless chicken breast, cut into cubes
 ½ tsp sea salt
 ½ tsp black pepper, freshly cracked
 1 tsp red chili powder
 1 tsp turmeric powder
 ½ cup Greek Yogurt
Cannabis Butter Chicken Sauce
 2 tbsp regular butter
 4 tbsp cannabutter
 1 ½ cups onion, diced
 1 tbsp graham masala
 1 tsp red chili powder
 1 tsp cumin
 1 tsp turmeric powder
 12 tsp cayenne powder
 1 tbsp ginger root, freshly grated
 3 cloves garlic, minced
 1 cinnamon stick
 1 tbsp brown sugar
 12 oz can tomato sauce
 ½ cup water
 1 cup heavy cream
 sea salt, to taste
 black pepper, to taste
 long grain rice, cooked
 freshly chopped cilantro, garnish

Directions

Chicken Directions
1

In a large bowl, marinate the chicken with salt, pepper, chili powder, turmeric, and Greek yogurt. Refrigerate for 3 to 4 hours or overnight.

2

Melt the regular butter in a large pot over medium heat. Brown the chicken for about 2 to 3 minutes, add the marinade then remove from the pot.

Sauce Directions
3

In the same pot, melt 2 tablespoons of cannabutter over medium heat, add the onion, garam masala, chili powder, cumin, turmeric, cayenne pepper, ginger, garlic, cinnamon, brown sugar, salt, and pepper. Cook until fragrant.

4

Add tomato sauce and bring to a simmer. Then add water and cream, bring again to a simmer.

5

Return the chicken to the pot, simmer for another 20 minutes. Stir in the last 2 tablespoons of cannabutter & season with salt & freshly ground pepper.

6

Spoon the butter chicken over hot rice & garnish with fresh cilantro.

7

Enjoy!

Cannabis-Infused Butter Chicken

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