I believe I’ve created a butter chicken recipe that rivals any good butter chicken you’ll find around this town without a tandoor and without using ghee or butter! This dairy-free, nut-free and paleo friendly curry will have you coming back for more and licking your plate!
- 6 tbps of Pukara Estate lemon extra virgin olive oil
- 1kg free range/organic chicken thighs, diced
- 2 brown onions
- 8 cloves garlic
- 2 tsp garam masala
- 2 tsps paprika
- 2 tsps ground coriander
- 1 tbsp grated fresh ginger (alternatively 1 heaped teaspoon powdered ginger)
- 1 red chilli, deseeded and finely chopped, or (1/4 tsp chilli powder, or 1/4 tsp hot paprika) or (leave some chillies whole to extract flavour without the heat and serve to those who like it hot!)
- 1 whole cinnamon stick
- 6 bruised cardamom pods (bash gently with pestle)
- 4 tbsps Pukara Estate vanilla and cinnamon balsamic vinegar
- 1 1/2 cups tomato passata
- 1 270 ml can coconut cream
- 2 tbsps fresh lemon juice
- Pukara Estate chilli smoked salt flakes to taste
- Fresh coriander for garnish
- Preheat a large pan with 2 tablespoons of the olive oil, over medium to high heat. Add half the chicken and brown until golden. Remove from pan and repeat with the remaining half of the chicken.
- Remove second batch of chicken from pan and heat the final two tablespoons of olive oil. Add the onion and cook until just soft. Add all the spices and garlic and stir for about two minutes, until very fragrant.
- Return the chicken to the pan, along with the vinegar and passata. Bring to the boil, then reduce to low heat and simmer gently for 10 minutes.
- Add the coconut cream and lemon juice and simmer for a further 15 minutes, stirring occasionally.
- Remove cinnamon stick, check for seasoning and add Pukara Estate chilli smoked salt flakes to taste.
- Serve with some steamed or stir-fried vegetables (prepare these during the final 15 minutes of simmering the chicken), and some rice.
- To garnish, top with some fresh coriander leaves.
Handy Tip: if you are browning the onions and the chicken and you find the pan juices are sticking to the base of the pan and begin to burn, you can use the vinegar to de-glaze your pan whilst adding extra flavour at the same time!