Quick & Easy Butter Chicken

Please note that 180 g concentrate makes 2 kg protein for 12 meals. There are 6 tablespoons in every jar and one tablespoon feeds two people. The recipe below is for 4-6 people.

1. Marinate 1 kg diced chicken thighs or tenderloins with 1 tbsp sweet (not smoked) paprika, salt, 1 tbsp each almond meal and yoghurt for 10 minutes.
2. Roast chicken for ½ hr in a hot preheated oven set at 180˚C.
3. In a deep pot heat 3 tbsp ghee, ½ jar Latasha’s Kitchen Butter Chicken Sauce (3 tablespoons), 1 tbsp of sweet paprika, 3 diced tomatoes or half a tin and ½ cup water.
4. Simmer for 15 minutes until the sauce is thick then add roasted chicken, some ground dried methi leaves (fenugreek leaves) and all juices into sauce, simmer gently for 5 minutes.
5. Whip 200 ml natural yoghurt, 100 ml fresh cream and juice of 1 lemon.
6. Stir into this whipped mixture a portion of the chicken and sauce (prevents curdling) then pour the entire contents of the bowl back into the pot, mix well.
7. Serve with chopped coriander and green chillies, and a sprinkle of almond meal. Sprinkle some methi (ground fenugreek leaf) and Latasha’s Kitchen Garam Masala if you want a fragrant aromatic dish.

Heat: Mild

TIPS:

This can be further cooled with yogurt, fresh cream, sour cream, buttermilk or coconut cream. For a less creamy  sauce, make a nutty, tangy, herb based tomato sauce by blending fresh lemon juice, fresh coriander and mint leaves, fresh tomatoes and with almond or cashew meal. For a spicy sauce add cayenne powder, minced green chillies or bird’s eye chillies. For a sweeter flavour, add in 1 tbsp grated jaggery (Indian palm sugar) or honey.