Indian Butter Chicken (vegan adaptable!)
"Indian Butter Chicken (or Cauliflower) in the most flavorful Tomato Ginger Coconut Curry Sauce! Serve w/ roasted cauliflower or brown basmati rice. Vegan adaptable!..."
INGREDIENTS
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2 lbs chicken (breast or thighs) or tofu, or roasted veggies ( cauliflower, sweet potatoes, parsnips etc)
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salt, pepper & garam masala to taste, oil for searing.
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2 tablespoons ghee (or coconut or olive oil)
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1 onion, finely diced
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1 cinnamon stick
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1-2 serrano chilies (or sub 1 jalapeno) split in half lengthwise, ( leave tops intact)
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4 fat garlic cloves- finely minced
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1 tablespoon ginger finely minced ( or use paste)
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½ teaspoon fennel seeds ( optional)
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½ teaspoon cumin seeds ( optional)
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½ teaspoon mustard seeds ( optional)
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14-ounce can diced tomatoes or tomato puree (or sub 2 medium tomatoes, diced, with their juices)
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1 cup water or stock
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1 tablespoon garam masala spice ( see notes)
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2 teaspoons dried fenugreek leaves (optional, but elevates the dish substantially)
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1 teaspoon chili powder
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1 teaspoon paprika ( do NOT use smoked paprika, if you don’t have regular, just leave it out!)
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1 13.5 ounce can coconut milk (milk and solids) see notes
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1 teaspoons salt
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1 teaspoon sugar or honey (optional)
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little squeeze of lemon, 2 teaspoons
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cilantro, optional garnish
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