Butter Chicken

Anyone who knows me would know that butter chicken is my absolute favourite curry, my favourite fake away and my favourite takeaway. It's just so fabulous. When I have the time, I love nothing more than to make it from scratch. Don’t let the ingredients list intimidate you, it’s worth it. While the butter certainly is essential here, it is actually the paprika that gives it its signature depth of flavour.

2 onions, chopped

4 tbs butter (50 g) + 2 tbs olive oil

4 cloves garlic, crushed

1 tsp each of coriander powder & ginger powder.

1 tbs paprika

2 tsp each of turmeric & cumin.

1 green or red capsicum, cubed

½ cauliflower, chopped

1 small can tomato paste

1 cup stock

400 ml can coconut cream

4 chicken thigh fillets, cubed

4 tbs butter, extra

Juice of one lemon

S&P to taste

Sauté the onions in the butter and a drizzle of olive oil over a low heat until clear. Add the garlic, coriander, ginger, cumin, paprika and turmeric and saute until fragrant. Add the capsicum and cauliflower and toss through the spices. Add the coconut cream, tomato paste and stock and bring to the boil then lower to a simmer. Cook for 10 minutes or until the veg cooked a bit. Add the chicken and simmer for 8 - 10 minutes until cooked through. Remove from the heat and stir through the extra butter until melted. Serve with rice and steamed greens.