My girl Laurrie is back!!!! Her blog Baked Lava is phenomenal! She explores the world through food all from her RV overlooking Mt. St. Helens! This recipe for butter chicken looks out of this world!!!

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 I’ve been craving some international food lately. I’m trying to use up what I have on hand and buy very little weekly in the way of groceries. I have chicken thighs in my freezer that needed to be used and I couldn’t decide what to do with them. I started searching online for ideas and kept coming back to butter chicken. It just so happens that I have (collective gasp because I hate the stuff) ketchup in the fridge. I don’t want it hanging around because it’s taking up too much of my precious space and I have discovered that I can, by adding different things to it, completely change the flavor into something acceptable to my palate and edible. The recipes that I looked at got me a bit discouraged because I do not have curry paste, fresh ginger, plain yogurt, light cream (what is that exactly???) or fresh limes. Not one to get discouraged, I took this recipe that I found onAllrecipes.com and adapted it to fit what I had on hand.

Baked Lava Butter Chicken

1 pound boneless, skinless chicken thighs
2 tablespoons butter, divided
3 cloves minced garlic
1 small onion, chopped
2-1/2 teaspoons curry powder
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1 (15 ounce) can diced tomatoes, drained
3/4 cup ketchup
1/3 cup sour cream
1/4 cup half & half
2 tablespoons lime juice

I drained a can of diced tomatoes that I drained well. These actually had fennel in them, but it all works…just use what you have!

 This is three chicken thighs that I took off the bone and removed the skin from. I cut into bite sized pieces.

 The chicken gets browned in 1 tablespoon of butter.

 I removed the chicken, sauteed the onions and garlic while scraping up the bits left in the pan when I browned up the chicken. When the onions and garlic are soft and browned, add in the spices and toss to combine.

 I added in the ketchup, half & half and sour cream in and bring up to a simmer. Let simmer for about 15 minutes until sauce thickens up and chicken is cooked through.

Turn off the heat, stir in the lime juice and remaining 1 tablespoon of butter…

Serve over rice and enjoy! PEACE!