Quirky Cooking Spice Blends: Butter Chicken

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Quirky Cooking Butter Chicken (with Spice Blend)

  • Author: QuirkyJo

Ingredients

Scale

Cauliflower ‘Rice’:

800g cauliflower, (cut into small florets)

Butter Chicken:

4 garlic cloves

3cm fresh ginger, peeled

1 long red chilli, deseeded and halved

1 brown onion, halved

100g ghee or coconut oil

3 1/2 Tbsp Quirky Cooking Butter Chicken Spice Blend

500g coconut cream

3 Tbsp lemon juice

200g tomato paste

3 tsp sea salt

1.3 kg chicken thigh fillets, cut into 3-5cm pieces (or 1kg for TM31)

Instructions

Thermomix Method:

  1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
  2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
  3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
  4. Add ghee or coconut oil and Butter Chicken Spice Blend and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
  5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked – if not, add another 5 mins/Varoma/reverse/speed soft.
  6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
  7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method:

  1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
  2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
  3. Add chicken and Butter Chicken Spice Blend and saute over high heat for 5-10 mins, until chicken begins to change colour. (It will finish cooking in the sauce.)
  4. Add coconut cream, lemon juice, tomato paste and salt and reduce heat to med-low. Simmer gently, partially covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
  5. Meanwhile, fry cauliflower rice in a frying pan over high heat with some ghee or coconut oil, for 15 mins or until cooked through.
  6. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Notes:

Cauliflower ‘rice’ can be replaced with Basmati rice if desired, or mix half cauliflower ‘rice’ with half cooked rice if you’re working on transitioning to less grains in the diet.

For a vegetarian version, replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chickpeas also if you like.

Freezes well. Store for up to 4 months in the freezer.

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