Ingredients
1 Tbsp. butter
1 large white onion, diced
3½ Tbsp. Butter Chicken Blend
1 can (400 mL) coconut milk
½ cup crushed tomatoes
2 cans (540 mL each) chickpeas, drained and rinsed
½ cup plain Greek Yogurt or sour cream
Instructions
In a large frying pan, melt butter over medium-high heat. Add onion and sauté until softened, about 3 to 5 minutes. Stir in Butter Chicken Blend and cook for 30 seconds, until fragrant. Pour in coconut milk and crushed tomatoes. Bring to a gentle boil, add chickpeas. Reduce heat to low, and simmer for 15 to 20 minutes, stirring occasionally. Remove from heat. Stir in ½ cup plain Greek yogurt or sour cream until smooth and creamy. Serve as-is with naan bread or over cooked rice.
Products Used
Butter Chicken Blend
