When you cook this Butter Chicken Curry, the smells released are divine!
The spices are so wonderfully aromatic it tastes amazing too.
It's rich and full bodied in flavour and has a wonderful silkiness to it.
It is heavy on cream and butter - but is great for a low carb diet and it is perfect for a sugar free one too!
I make this with cauliflower rice, which offers a great amount of fibre, additional vitamins and nutrients - I have a recipe for cauliflower rice here
This is one of my favourite meals to cook at home for the family and for guests.
It's always a winner and unlike other curries, that can take a long time to cook, this really is simple and straight forward but massively delivers on taste!
2 lbs of chicken breast, cut in to chunks
salt and pepper
1 tsp of chili powder
1/2 tsp of ground turmeric
6 tbsp of butter, divided into 2 tbsp chunks
2 finely chopped onions
3 tsp of garam masala
1 tsp of cumin
1 tsp of cayenne pepper
1 tbsp of grated ginger
3 crushed garlic cloves,
2 tbsp cinnamon
500gm pasatta or tinned tomatoes
1 cup of water
1 cup of heavy cream
Place the chicken, chili powder, turmeric, salt and pepper in a large bowl, mix together and marinade for 15 minutes.
Next, heat 2 tbsp of butter in a heavy bottomed pan, add the chicken and brown, then remove from the pan and set aside.
In the same pan, melt another 2 tbsp of butter, add onions, garlic, cinnamon, cayenne pepper, garam masala, ginger, chili powder, ground cumin, salt and pepper.
Cook for a minute or two, until the aromas of the spices are released.
Add the tomato sauce and bring to a simmer.
Add the water and cream, bring back to a simmer.
Return the chicken and simmer.
Cover and cook for 10 -15 minutes.
Stir in the last 2 tbsp of butter and additional salt and pepper to taste.
Serve garnished on top of brown rice or cauliflower rice.
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