Description
Discover how to make delicious homemade buttered chicken with this quick and easy recipe. Learn the secrets to perfectly tender and flavorful chicken.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (14 g) beef tallow
- 1 medium onion (diced)
- 1 teaspoon (5 ml) fresh ginger (finely minced or grated (or use paste))
- 2-3 cloves garlic (finely minced or crushed)
- 1 ½ pounds (680 g) about 2-3 boneless, skinless chicken breasts, cut into ¾-inch (2 cm) chunks
- 4 tablespoons (60 ml) tomato paste (or 240 ml can of tomato sauce)
- 1 tablespoon (6 g) garam masala
- 1 teaspoon (2 g) chili powder (or paprika, adjust to taste)
- 1 teaspoon (2 g) Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)
- 1 teaspoon (2 g) cumin
- 1 teaspoon (5 g) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 cup (240 ml) coconut cream (sub for almond milk or soy yogurt for low fat)
- Hot cooked rice and naan for serving
Instructions
- Warm a large frying pan or medium pot on medium-high heat. Pour in the vegetable oil, beef tallow, and diced onions, cooking the onions until they become lightly browned, roughly 3-4 minutes. Incorporate the minced ginger and garlic, allowing them to sauté for 30 seconds while stirring to prevent burning.
- Introduce the chicken chunks, tomato paste, and seasonings to the pan. Continue cooking for 5-6 minutes until all components are thoroughly cooked.
- Pour in the coconut cream, letting the mixture gently bubble for 8-10 minutes, stirring occasionally. Serve alongside hot rice or naan bread.
Notes
- Consider using homemade chicken stock for a richer flavor when cooking the chicken.
- Try smoked paprika instead of regular chili powder for a smoky taste.
- Enhance the creaminess with a dollop of Greek yogurt or sour cream before serving.
