Indian Butter Chicken
1 Brown Onion sliced
4 cloves fresh garlic finely diced or minced garlic (jar)
3 cm fresh ginger finedly diced or minced ginger (jar)
1 long red chilli - deseeded & finely sliced (optional)
Coriander leaves for garnish
1 kg chicken breast or thigh fillet - cut into cubes
3 tablespoons lemon juice
1 tin coconut cream 400 ml
100 grams ghee or coconut oil
200 grams tomato paste
2 teaspoons - salt to taste
Heat 2 tablespoons coconut oil or hee in pan
Add slicedf onioh, garlic, ginger andf chilli - fry till onion softens
Add spice blend with reamainder of ingredients, cover and cook 20 mind or till chicken is cooke through andf sauce thickens
Optional: garnish with coriander leave and serve with rice.
Put garlicv ginger andf chilli int TM bowl, chop 10 sec / speed 5
Add halved onion, chop 2 sec/ speed 5 - scrape sides with spatula
Add ghee with spice blend and cook 3 mins/ speed 1 reverse blade
Add coconut cream lemon juice, tomato paste, salt and chicken to bowl
Cook 25 min Varoma/Reverse/speed soft.
Note: garlic, ginger onion and chilli should be put in the Thernomix whole.