ROTISSERIE BUTTER CHICKEN
Serves 10
Directions
- 1Add butter, tomato paste, garlic paste, and ginger paste to a pan.
- 2Fry the mixture in butter for about 5 minutes to deepen the flavors.
- 3Add the curry spice blend and toast for 30 seconds.
- 4Add fire roasted diced tomatoes, cashews, and a cup of water.
- 5Bring to a simmer and partially cover.
- 6Remove the skin and shred all the meat from two rotisserie chickens.
- 7Once the sauce has thickened, add it all to a blender and blend until smooth.
- 8Add the shredded chicken to the pot, pour over the blended sauce, and simmer for 5 minutes.
- 9Add a can of fat-free evaporated milk, Greek yogurt or skyr, honey, and some garam masala.
- 10Mix well, serve 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
- 1 dash 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.
- Freezing prepped meals will keep them good for months.