Heat a deep saucepan or pot over medium heat.
Add butter. Once melted, add diced onions and sauté until onions are translucent, about 3-5 minutes.
Add garlic and Quick Butter Chicken Blend, then stir regularly for 1 minute until the mix is fragrant.
Next, add tomato paste, and continue stirring the mixture regularly for a further minute.
Pour in the coconut cream and lemon juice, stir to combine, and bring the mixture to a gentle simmer. You can adjust the consistency of the mixture to your liking by adding water if desired.
Once the mixture is simmering, add chicken pieces along with any hard vegetables such as carrots or pumpkin, if desired. Turn heat down to low, and return to a simmer.
Continue simmering all ingredients for 10-15 minutes if you are using chicken breasts, or 15-20 minutes if you are using chicken thighs and any hard vegetables. Add soft vegetables such as cauliflower florets in the last 5-10 minutes of cooking.
35 Comments
Absolutely beautiful! I would do it again! Next time I’ll fry the chicken chunks very briefly, separately, to seal in the juices & only simmer them in with everything for just under 10 mins.
This butter chicken recipe is better than eating it at a restaurant.
Absolutely magnificent!
Finger licking Good.
This recipe is a winner! A good meal to cook when family & friends pop in :-)
My family love this dish! We make it regularly and have made it dairy free (with nuttelex) or vegan (with tofu or chickpeas). If you like your dive. Little thicker, you can cook in a little lemons meal too. Always a hit!
very nice took 30 minutes to cook my family and I enjoyed it very much