ROTISSERIE BUTTER CHICKEN

Serves 10
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Directions

  1. 1Add butter, tomato paste, garlic paste, and ginger paste to a pan.
  2. 2Fry the mixture in butter for about 5 minutes to deepen the flavors.
  3. 3Add the curry spice blend and toast for 30 seconds.
  4. 4Add fire roasted diced tomatoes, cashews, and a cup of water.
  5. 5Bring to a simmer and partially cover.
  6. 6Remove the skin and shred all the meat from two rotisserie chickens.
  7. 7Once the sauce has thickened, add it all to a blender and blend until smooth.
  8. 8Add the shredded chicken to the pot.
  9. 9Pour the blended sauce over the chicken.
  10. 10Simmer for 5 minutes.
  11. 11Add a can of fat-free evaporated milk, some Greek yogurt or skyr, honey, and some garam masala.
  12. 12Give everything a mix.
  13. 13Serve over rice and enjoy.

Ingredients

  • 2 whole rotisserie chickens, skin removed
  • 60 g butter
  • 60 g tomato paste
  • 30 g garlic paste
  • 30 g ginger paste
  • 794 g fire-roasted tomatoes
  • 40 g cashews
  • 240 g water
  • 1.5 Tbsp garam masala
  • 1 Tbsp paprika
  • 2 tsp spicy curry powder
  • 1 tsp black pepper
  • 0.5 tsp cayenne
  • 1 dash ground cardamom
  • 1.5 Tbsp kosher salt
  • 240 g 2% Greek yogurt
  • 354 ml fat-free evaporated milk
  • 20 g honey
  • Cilantro, chopped
  • 1 dash garam masala
  • 650 g basmati rice, dry

Equipment

panblenderpot

Tips

  • Store leftover meals frozen and microwave for 4-6 minutes to reheat.
  • The goal of this series is to lighten the workload of cooking.
  • By stripping away daily labor of needing to cook to survive, it can help you fall in love with cooking even more.