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Butter Chicken

July 17, 2011

Recipe of the week:





Butter Chicken mmmmmmmmmm…..

  • 2 x 2 tbsp organic butter
  • About 1 Kg organic free range chicken cut in chunks;
  • 2 tsp garam masala;
  • 2 tsp paprika;
  • 2 tsp ground coriander;
  • 1 tbsp grated fresh ginger;
  • 1/4 tsp chili powder (adjust to taste);
  • 1 cinnamon stick;
  • 6 cardamon pods;
  • 1 can of tomato puree (you can easily puree your own tomatoes if they are meaty enough);
  • 3/4 cup organic coconut milk;
  • 1 tbsp fresh lemon juice;

    1. Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
    2. Remove the chicken from the pan.
    3. Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
    4. Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
    5. At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
    6. Add the coconut milk and lemon juice and let it simmer for another 5

At this point you say; what a bout the rice? I say; make some cauliflower rice! Or just eat it out of the bowl with a nice side salad 🙂


One Comment leave one →
  1. anjelina permalink
    September 10, 2011 5:33 am

    Butter Chicken looks colorful and tempting.

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