Best Butter Chicken Ever! Inspired by Jo from Quirky Cooking
- Prep time: 40 minutes
- Calories: 657
- 60 Grams of Butter (pantry)
- 4 Garlic Clove
- 1 Ginger
- 1 Red Chili
- 1 Brown Onion
- 2 Tablespoons of YPI Butter Chicken Spice Mix
- 1 400 Gram Pack of Coconut Cream
- 80 Grams of Tomato Paste
- 3 Chicken Thighs (skinless)
- 1 Lemon
- 1 Carrot
- 0.5 Bunch of Broccolini
- 0.5 Cauliflower
Prepare Ingredients:Chop onion into small dice. Peel and mince garlic and ginger. Small dice chili (if using).
Start Butter Chicken:Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic, ginger and chili (using as much or as little as desired) then sauté until soft; about 5 - 10 minutes. In the meantime, cut chicken into bite size pieces, about 2 cm thick.
Start Butter Chicken:Add spice mix, ¾ coconut cream (stir can before adding), tomato paste, a few squeezes of lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer, for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.
Cook Cauliflower "Rice":In the meantime, remove and discard the core of the cauliflower, then finely chop using a food processor or a knife. In a pan, add cauliflower and up to ½ cup water. Cook, stirring occasionally, for 3 - 5 minutes, or until the cauliflower has softened, the water is absorbed and is cooked to your liking. Season with salt and pepper.
Prepare Vegetables:Cut carrots into ½ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.
You Plate It:Divide cauli rice, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!