This home cooked takeaway favourite is absolutely delicious. This dish is not overly spicy, just flavoursome so all the family enjoy it. I prefer to serve with cauliflower rice rather than
white rice as there is so much more nutritional value in cauliflower rice.
We live in a very carb dominated society and often our kids are consuming far too many carbs each day, so I find it nice to mix things up and serve cauliflower rice instead of white rice (and the kids barely notice the difference!)
Cauliflower contains so many vitamins and minerals, is high in fibre, contains antioxidants and it’s yummy!
Butter Chicken
INGREDIENTS
Tbsp olive oil
2 tbsp Ghee or Butter
1kg Chicken thigh fillets, cut into 2-3cm pieces
4 tsp garam masala
3 tsp sweet paprika
4 tsp ground coriander
1 tbsp finely chopped ginger
2 cinnamon sticks
6 cardamon pods, bruised
2 tins chopped tomatoes
1/2 tbsp sugar
1/2 cup plain yoghurt
1 cup of cream
(For diary free swap yoghurt and cream for 400ml can of coconut milk)
cauliflower rice
INGREDIENTS
1 head of Cauliflower
1 tbsp butter or ghee
Method
Heat oil in heavy based pot, add Chicken and fry for a few minutes until nicely browned. Remove from pot and set aside.
Reduce heat to medium, add the Butter or Ghee and stir until melted. Add the garam masala, paprika, coriander, ginger, cinnamon sticks and cardamon pods.
Stir fry for a minute or 2 until spices are fragrant
Return the chicken to the pan and stir until Chicken all coated in the spices.
Add tomatoes and sugar and simmer for 20 minutes, stirring occasionally
Stir in the yoghurt, cream or coconut milk and simmer for 5 minutes
While Chicken is simmering prepare cauliflower rice.
Cut up cauliflower into large chunks. You can either grate the cauliflower with a box grater or add to your food processor, thermomix. Blitz cauliflower until it resembles rice
(don’t over do it).
Cauliflower rice can be eaten raw. Or simply add to a large pan with the butter and sauté for 5-8 minutes, giving it a good stir. Place the lid on the pan so the cauliflower simmers
and becomes more tender. Season with salt and pepper.
Serve the Cauliflower Rice and Butter Chicken together, garnish with a dollop of coconut or natural yoghurt and fresh coriander!
