Butter Curried Cubes RAW

Easy Butter Chicken Recipe

Ingredients

We?ve marinated the cubed chicken already for you.

Just defrost & carry on with the - For the sauce - cooking part of the recipe

For the sauce:

• 3 Tbsp Clarified Butter divided

• 1 Yellow Onion diced

• 3 Garlic Cloves minced

• 1 Tbsp Garam Masala

• 1 tsp Chili Powder

• 1 Tbsp Grated Fresh Ginger

• 1 Tsp Ground Coriander

• ? Tsp Cayenne Pepper

• 14 oz Tomato Sauce one can

• 1? Cup Coconut Cream well stirred or blended

• Kosher salt and freshly ground black pepper

• Chopped cilantro, for garnish

Instructions

• Start by marinating the chicken. (which we have done alread)

• Defrost the marinated butter curry chicken cubes, before cooking.

• To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.

• Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.

• Cook the chicken in batches, if necessary, and don?t worry about cooking it all the way through at this stage.

• Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.

• Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.

• Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.

• Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.

• Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.

• Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

Notes

Substitutes:

• You may use Coconut Oil in place of butter

• Instead of Coconut Cream, you can use Heavy cream or whipping cream

• Use ginger powder if you don't have fresh ginger

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.