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Butter Chicken

This is a much lighter and healthier version than a take away butter chicken. It’s also a very easy and quick recipe so perfect for a mid-week meal.

I like to serve this with basmati rice, yoghurt and some steamed greens. Or this is great served with cauliflower rice.

Happy sprouting, baking and cooking!

x Danielle

How to put this all together:

  1. In a large saucepan melt the ghee over a medium heat, then add the finely diced onion, crushed garlic and salt (make sure the onion is finely diced otherwise you’ll get a chunky sauce).
  2. Cook the onions and garlic on a medium heat for about 5 minutes or until they have softened.
  3. Add the garam masala, turmeric, cumin, smoked paprika and chilli powder and stir until combined.
  4. Continue to cook this for 2 minutes on a medium heat stirring all the time.
  5. Add the tomato passata, water and cashew butter, and stir until combined.
  6. Once the sauce has come to the boil reduce the heat to low bringing the sauce down to a simmer.
  7. Add the chopped chicken, pop the lid on and cook for a further 30 minutes.
  8. You will need to stir the sauce occasionally to make sure it’s not sticking to the bottom of the pan.

What you’ll need

Serves: 4 people

2 onions, finely diced
2 cloves garlic, crushed
1 tbs ghee
1 tsp salt
2 tsp garam masala
2 tsp turmeric
1 tsp cumin
3 tsp smoked paprika or sweet paprika
1/2 tsp ground chilli powder
680g tomato passata
1 cup water
3 tbs cashew butter
4 chicken thighs, cut into pieces