Butter Chicken
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Butter Chicken
Ingredients:
- 4 x Chicken thighs
- 1 x cup Coconut Yoghurt
- Approx 50g of Soltree Organic Butter Chicken Spice Blend
- 1 x glug of oil
- 2 x minced garlic cloves
- 1 x tsp minced ginger
- 1 x onion
- 1 x cup diced pumpkin
- 400ml tomato passata
- 1/2 cup of stock (chicken or vegetable)
- 1 x cup coconut milk
- Salt and pepper to taste
- Rice to accompany the dish
What's in the 50ml Soltree Butter Chicken Spice Mix jar:
Cinnamon, Smoked Paprika, Garam Masala, Coriander, Cardamom, Cumin, Ginger, Turmeric, Cayenne (all certified organic).
Method:
- Use 1 x tsp of Soltree Butter Chicken Spice Blend per chicken thigh (or per serve), plus one for the pot.
- Marinade 4 chicken thighs in coconut yoghurt and 5tsp Soltree Butter Chicken Spice Mix overnight (use 1 tsp per chicken thigh plus one for the pot).
- Add to a hot wok a glug of oil, 1/2 chopped onion, 2 minced garlic cloves, 1tsp minced ginger. Stir until the onion is translucent.
- Add 1 cup diced pumpkin.
- Remove onion mixture and set aside.
- Now use the wok to fry off pre-marinated chicken.
- Add onion mixture back into the wok.
- Pour in 400ml tomato passata, 1/2 cup stock, 1 cup of coconut milk (add more if you prefer it mild), salt and pepper to taste. Stir through and leave to simmer on a low heat for 10 mins until chicken is cooked through.
- Add salt to taste.
- Serve with rice.