Hands Up if you LOVE butter chicken as much as I do? I created this recipe after many requests. YIAH does not currently have a Butter Chicken Spice, but thanks to Evelyn one of my amazing consultants saying the Nomad Meat Rub smells like Butter Chicken, I knew a challenge was on the cards to create a simple, family friendly recipe!
Ingredients:
- 750 gs Chicken Breast
- 2 Large Onions Sliced
- 1 tbsp. butter
- 1 tbsp. YIAH Intense Garlic EVOO
- 1 tbsp. garlic
- 1 tbsp. ginger
- 1-2 tbsp. YIAH Nomad Meat Rub
- 1 tsp. YIAH French Perfume Salt (Ground)
- 1 tbsp. Vinegar or Lime Juice
- 1 tbsp. Honey or Agave Nectar
- 200 gs Ground Cashews or Almonds
- 300ml Cream / Greek Yoghurt/Coconut Milk to Mix in at the end
- 2 Tins of Diced Tomatoes- Tip : Use 1 cheap can of tomatoes and the other a brand which has tomato paste added for a richer sauce.
- 1 teaspoon Tandoori Food Colouring OPTIONAL
- EXTRA CHILLI FOR HEAT OPTIONAL
Method:
Place all ingredients apart from the cream and ground nuts into the Slow Cooker. Mix Well. Cook for 4-6 Hours on Low Heat. You can brown your chicken and onions first if you wish.
You can also cook this on the stove top. Melt butter and oil. Fry onion, garlic, ginger and Nomad Meat Rub until fragrant. Place your tomatoes and other ingredients apart from the cream and nuts and simmer until cooked.
This recipe is suitable to be frozen. Serve with steamed rice and other Indian accompaniments. Such a good way to have simple meals ready for weeknight dinners, Freeze with rice and defrost when wanting to eat.
THERMOMIX INSTRUCTIONS:
FINALLY I have had a chance to sit down and rewrite my Butter Chicken Recipe for the Thermomix!!!!!
INGREDIENTS:
- 500-700gs Chicken Breast
- 1 Large Onions – Cut into Quarters
- 50g butter – cubed into small pieces
- 120ml water
- 1 tbsp. Garlic Olive Oil
- 3-4 Cloves of Garlic
- 2cm Ginger peeled and cut into 3 sections
- 1-2 tbsp. YIAH Nomad Meat Rub
- 1 tsp. salt
- 1 tbsp. Vinegar or Lime Juice
- 1 tbsp. Honey or Agave Nectar
- 100-150gs Whole Cashews or Almonds
- 300ml Cream / Greek Yoghurt/Coconut Milk
- 1 tin of diced tomatoes- Tip : Use a tin of tomatoes which has tomato paste added for a richer sauce.
- 1 teaspoon Tandoori Food Colouring OPTIONAL
- EXTRA CHILLI FOR HEAT OPTIONAL
METHOD:
1. Place Garlic cloves, ginger and quartered onion into the bowl and chop for 4 seconds / speed 7. Scrape down the sides of the bowl.
2. Add diced butter and garlic oil. Cook for 3 minutes / 120 degrees / speed 1
3. Add your tomatoes, nuts and water. Blitz for 1 minute / speed 8
4. Add your protein, coconut milk, nomad spice. Cook for 20 minutes / 100 degrees/ Reverse / Speed 1.
5. Add salt to taste. Pour into a thermoserver or a dish then add in your tandoori food colour and stir well.
Ideas for leftovers:
Make into a Pie
Stuff Rolls with the butter chicken and bake
Make a pizza
Make Lasagne
Sausage Rolls
Cob Loaf
I would love some feedback on this if you have time to create it!
“Thank you Renita. This butter chicken was the BEST butter chicken my husband and I have ever had , including any take away Indian. My little 22 month old absolutely loved it too. I have since recommended to others and they too say it’s their favourite butter chicken!!!!!” – Kristy
Ren xx
