Butter Chicken

Ingredients

4 garlic cloves

3cm fresh ginger, peeled

1 long red chilli, deseeded and halved

1 brown onion, halved

100g ghee or coconut oil

½ tsp ground cinnamon

2 tsp ground paprika

3 tsp garam masala

1 tsp ground cardamom

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

500g coconut cream

3 Tbsp lemon juice

200g tomato paste

3 tsp sea salt

1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Spices you can replaced with Essential Oils

Cardamom

Cinnamon

Coriander

Turmeric

Serve with Rice of Choice or Cauliflower Rice

Thermomix Method

• Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.

• Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.

• Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.

• Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish or Steam basket 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.

• Place cauliflower rice into a serving dish, and butter chicken into a separate dish.

• Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

• Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.

• Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.

• Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.

• While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.