BUTTER CHICKEN

My family loves butter chicken. It’s unfortunate that most of the Indian restaurants add food colouring to their butter chicken for colour. This is our recipe minus the colour.

 

INGREDIENTS: 

MARINADE:

  • 1kg chicken breast or thigh, cut into 3cm cubes
  • Juice of 1 lemon
  • 2 cloves garlic, crushed
  • 1Tbsp. Garam Masala
  • ½ tsp. salt

 

SAUCE:

  • 2Tbsp. Ghee (you can use Olive oil or butter if you don’t have ghee)
  • 2 brown onions, diced
  • 3 cloves garlic, chopped
  • 2tsp. paprika
  • 2Tbsp. garam masala
  • ¼ tsp. ground cinnamon
  • 2tsp. salt
  • 2 x 400g or 1 x 800g cans diced tomatoes
  • 300ml thick cream
  • 1½Tbsp. butter

METHOD:

  • Coat the chicken with all the ingredients for the marinade and leave to marinate in a container or bowl for at least half and hour. If you marinate it longer or even over night it will be lovely.
  • While that is marinating, heat the ghee on medium low heat and add the onions. Cook slowly for 5 to 10 minutes, stirring until the onions are soft and golden. Do not let them burn.
  • Add the garlic and cook for 1 minutes, stirring.
  • Stir in the paprika, garam masala, cinnamon and salt.  Cook for 2 minutes to allow the flavours to develop.
  • Add the tomatoes and cook for 2 minutes ensuring all the ingredients are well combined and the sauce is hot.
  • Pour in the cream. Using a stick blender, blend the sauce to make it nice and smooth.
  • Place the chicken in the sauce, bring to the boil. Simmer on low for at least 35 minutes with the lid on. I usually simmer for 1 hour to allow the chicken to be melting in the mouth. Alternatively you could add it to a slow cooker.
  • Once cooked, stir in the butter. Serve with rice and vegetables.

 

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