Butter Chicken
Non-dairy version of everyone's favorite takeaway order, Butter Chicken.
Ingredients
- 2 pounds chicken combo of breasts, legs and thighs
- 1 tsp salt
- ¼ cup lemon juice about the juice of one hearty lemon
- 1 cup yogurt
- 1 onion, medium chopped
- 2 cloves garlic minced
- 1 ¼ inch ginger peeled and grated
- 1 jalapeno chopped
- 2 tsp garam masala
- 2 tsp sugar
- ½ tsp chili powder
- 1 TB lemon juice
- 1 tsp cumin
- 2 TB coconut oil or butter
- ½ cup parsley, chopped
- 2 cups rice, cooked, to serve
Instructions
- Cut the chicken into strips. Sprinkle with salt and lemon juice.
- Place the yogurt, onion, garlic, ginger, jalapeno and garam masala in a food processor and press play until smooth.
- Add the yogurt puree to the chicken and refrigerate 4 hours or overnight. Remove the chicken from the marinade and let drip for about 5 minutes. Reserve 1 TB of the marinade and discard the rest.
- To a deep pan over medium heat, add the coconut oil. Brown the chicken, about 2 minutes on each side. Once the chicken has been cooked, remove from the pan. To the pan, add the reserved marinade, tomato puree, milk, ginger, extra garam masala, sugar, chili powder, lemon juice and cumin. Stir to combine.
- Bring to a boil and cook for two minutes. Add the chicken pieces, reduce the heat and let simmer until the chicken has fully cooked through, about 30 minutes. Serve with rice and garnish with parsley.