Healthy Butter Chicken
Butter Chicky with an upgrade. This recipe has the addition of red lentils for some plant protein goodness. I highly recommend adding in some seasonal veg like broccoli, cauliflower, Brussel sprouts, whatever you please and have on hand.
Feel free to double this recipe, it tastes even better the next day.
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Breast.
Servings: 2
Ingredients
Ghee, for cooking
1 Brown Onion, diced
2 Garlic Cloves, minced
300g Free Range Chicken Breast, cut into cubes
2 cups Bone Broth
1/3 cup Red Lentils
2 tbsp Tomato Paste
Pepper, to taste
Spice Mix
1 tsp Salt
1 tsp Garam Masala
½ tsp Cumin
¼ tsp Turmeric
¼ tsp Chilli
Serving Suggestions
Cooked Basmati Rice, to serve
Roti Bread, to serve
Natural Yoghurt, to serve
Fresh Coriander Leaves
Method
1. Heat a saucepan and add ghee.
2. Add onion and garlic to the saucepan, cooking until softened.
3. Add chicken breast and cook until just white.
4. Add salt, garam masala, cumin, turmeric, and chilli, stir through for another minute.
5. Add bone broth, red lentils, tomato paste and pepper. Bring to a boil and reduce to a simmer. Allow to cook for 15-20 minutes or until lentils have cooked through.
6. Serve butter chicken on a bed of basmati rice. Plate with roti bread, natural yoghurt and fresh coriander leaves.