Butter Chicken

Ingredients:

For the chicken:
700g chicken thigh meat
½ cup full fat Greek yoghurt
1 tbsp fresh lemon juice
2 tsp minced ginger
3 cloves garlic, minced
1 tsp KASHMIRI chili powder
1 tsp GARAM MASALA spice
1 tsp ground turmeric
1 tsp salt
2 tbsp extra virgin olive oil or avocado oil

For the butter sauce:
1 onion, diced
2 tsp minced ginger
3 cloves garlic, minced
1 tsp KASHMIRI chili powder
1 tsp GARAM MASALA spice
½ tsp ground coriander
½ tsp cumin
¼ cup cashews (optional, but the sauce will be less thick without the nuts)
1 tbsp coconut sugar or other sweetener
1 can (400 g) chopped tomatoes
1 cup water
2 tablespoons unsalted butter or ghee (GHEE)
½ cup heavy cream or coconut cream
Serve with: basmati rice and fresh chopped coriander

Instructions:

1. Cut the chicken into 2-3 cm pieces and place in a bowl.
2. In the same bowl, add the yoghurt, lemon juice, ginger, garlic, chilli powder, GARAM MASALA, turmeric and salt. Mix everything together, then cover with cling film and refrigerate for at least one hour.
3. Heat the oil in a large frying pan over medium-high heat. Add the marinated chicken to the pan and cook for 5-6 minutes. Transfer the chicken to a separate bowl.
4. Prepare the sauce: First, add the onion to the pan and fry for 3-4 minutes until soft and translucent.
5. Add the ginger, garlic, chili powder, GARAM MASALA, coriander, cumin and fry for another minute, stirring. Then add the cashews, chopped tomatoes, sugar and water. Stir everything together, reduce the heat to low and simmer for 5 minutes.
6. Transfer the sauce to a high-powered blender and blend for a minute until smooth and creamy.
7. Wipe the pan with a paper towel, then mix in the cream sauce, butter and heavy cream.
8. Return the chicken to the pan over medium heat and stir in the sauce for 3-5 minutes until the chicken is heated through.
9. We recommend serving with basmati rice and fresh coriander!

Yield: 6 servings
Recipe: downshiftology.com