Butter Chicken (Take Away Style)

Gluten-Free

This would have to be our most loved recipe, it’s praises are sung far and wide and it’s become a weekly staple meal in so many households around Australia and New Zealand. It took a fair bit of mucking around to get the balance right, so please don’t be scared of the added chilli and sugar, these two ingredients are key to the overall dish being just like the one from the local Indian takeaway.

This recipe was created using product from our friends at the Gluten-Free Shop. Check them out for a wide range of Gluten-Free products.

Ingredients

100g Tandoori Paste
4 large Chicken thighs boneless and skinless
300g Tomato Passata
1 Tbsp Ding Dong Sauce
2 Tbsp Tomato Paste
1 cup cream
2 tsp sugar
2 Onions (Very finely diced or blended)
2 Tbsp Butter or ghee
1 Tsp Whatevz Mum or Chipotle and Lime Salt

Instructions

1:

Slice the Chicken thigh and if possible marinade in the Tandoori paste overnight, or a few hours before its time to cook.

2:

Cook off the diced onions in the butter or ghee, until translucent and well cooked. A blended onion gets down better with the kiddies and gives you a super smooth sauce.

3:

Crank the heat up and add the chicken thigh that's coated in the Tandoori paste. Sear quickly for 30 seconds on each side.

4:

Turn back down to a medium heat and add the tomato paste and puree, the sugar, chipotle and a few grinds of the Whatevz Mum or Chipotle Lime seasoning to taste.

5:

Once the tomato and chicken mixture starts to simmer, add the cream (use coconut cream for a dairy free substitute). Stir to mix, and reduce gently for about 15 minutes until the chicken is tender and the sauce is thick and creamy.

6:

Serve with rice and fresh coriander leaves if desired.

Notes:

Use coconut cream and olivani instead of cream and butter to make this dairy free.

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