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BUTTER CHICKEN

The Saucy Spice Co.

Tonight is Butter Chicken and rather than ordering a take away I am using a Butter Chicken spice mix from The Saucy Spice Company.

I buy these from my local butcher however, you can buy these online www.saucyspice.com.au there is a variety of dishes available and a recipe is included in every mix.

There is nothing artificial and a number of the mixes are gluten free.  The meal will taste better than a take-away, so easy to prepare and best of all you can adjust the recipe to suit your family.

Serves 4-6

  • 1kg Chicken thigh fillets cubed (I am using 1/2 the chicken and adding 1 tin of Chickpeas and 200g mushrooms
  • 100g butter
  • 1 large onion, chopped
  • 1 cup chicken stock
  • 1 400g can Pureed Tomatoes
  • 1 tablespoon Tomato Paste
  • 1 teaspoon salt
  • 300ml Plain Yoghurt or Fresh Cream (I have also used Coconut Cream) If using yoghurt use thick set Greek Style, it doesn’t curdle
Heat butter in wok, when frothy add onion and sauté until just starting to brown. Add contents of Spice Sachet, stir until fragrant, about 30 secs.
Pour in chicken stock and can of tomato puree, add tomato paste, salt and chicken pieces (and chickpeas and mushrooms if using). Simmer covered for 30 minutes.
Add Fenugreek Leaf and Yoghurt, Cream or Coconut Milk, simmer covered for a further 15 minutes until chicken is tender but not overcooked.
Serve with plain rice and a crisp green salad or steamed beans.

 


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