Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade