Post by Loupy on Jul 30, 2018 0:59:15 GMT -7
My Best Butter Chicken ever!
From: Quirky Jo @ www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
I know what you’re thinking. “It can’t be the best, it’s too simple. It just can’t taste amazing and authentic when it has so few steps and such basic ingredients.” All I can say is, TRY IT! Ok, it’s not cooked the traditional way, with chicken marinating for hours and then simmered slowly in a big pot for ages… but believe me, it tastes amazing.
Serves: 6-8
Ingredients:
Cauliflower ‘Rice’
6 1/2 cups cauliflower, (cut into small florets)
Butter Chicken
4 garlic cloves
1 tsp fresh ginger, peeled or 1 tsp dry ground ginger
1 long red chili, de-seeded and halved*
1 brown onion, halved
7 tablespoons ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 1/8 cups coconut cream
3 Tbsp lemon juice
1 cup tomato paste
1-3 tsp sea salt (salt to your taste)
2 pounds of chicken thigh fillets, cut into cubes
Stovetop Method
Process cauliflower in a food processor until chopped into rice sized pieces.
Set aside.
Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken.
Stir now and then.
While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.
Notes
*You may use 1/2 tsp of chili powder if you can't find a real chili.
Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
From: Quirky Jo @ www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
I know what you’re thinking. “It can’t be the best, it’s too simple. It just can’t taste amazing and authentic when it has so few steps and such basic ingredients.” All I can say is, TRY IT! Ok, it’s not cooked the traditional way, with chicken marinating for hours and then simmered slowly in a big pot for ages… but believe me, it tastes amazing.
Serves: 6-8
Ingredients:
Cauliflower ‘Rice’
6 1/2 cups cauliflower, (cut into small florets)
Butter Chicken
4 garlic cloves
1 tsp fresh ginger, peeled or 1 tsp dry ground ginger
1 long red chili, de-seeded and halved*
1 brown onion, halved
7 tablespoons ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 1/8 cups coconut cream
3 Tbsp lemon juice
1 cup tomato paste
1-3 tsp sea salt (salt to your taste)
2 pounds of chicken thigh fillets, cut into cubes
Stovetop Method
Process cauliflower in a food processor until chopped into rice sized pieces.
Set aside.
Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken.
Stir now and then.
While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.
Notes
*You may use 1/2 tsp of chili powder if you can't find a real chili.
Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
