Wednesday, 13 June 2018

Butter Chicken Sauce

Butter Chicken Sauce

June 13, 2018
This recipe is one that we will make at least once a week. It is quick, delicious, and above all else is full of nutrients and void of anything artificial. 

  • 50g organic, grass fed, unsalted butter (Kerrygold is the brand we use)
  • 1 inch of ginger, grated
  • Half a green chilli, sliced
  • 1 tsp ground cinnamon 
  • 1 tsp ground cardamom 
  • 5 cloves
  • 1 brown onion, diced
  • 3 tsp tomato paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 2 cans of coconut cream
  • Pinch of dried fenugreek
  • Fresh coriander 
  • Pink salt 

  1. Heat butter, ginger, chilli, cinnamon, cardamom and cloves in a pot on medium heat. Stir continuously until the butter is melted and the spices are combined. 
  2. Add in the brown onion and saute for a few minutes, don't let it burn. 
  3. Add in the tomato paste, chilli powder and coriander powder and stir continuously until a paste llke consistency forms. 
  4. Add in coconut cream, fenugreek, fresh coriander and salt. Simmer for 5-10 minutes, or until sauce thickens. 

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