Butter Chicken

Butter Chicken

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:

  1. Use 1 x tsp of Soltree Butter Chicken Spice Blend per chicken thigh (or per serve), plus one for the pot.
  2. 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).
  3. 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.
  4. Add 1 cup diced pumpkin.
  5. Remove onion mixture and set aside.
  6. Now use the wok to fry off pre-marinated chicken.
  7. Add onion mixture back into the wok.
  8. 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.
  9. Add salt to taste.
  10. Serve with rice.
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