Rich, mouth watering, will lick the bowl Butter Chicken with Chickpeas. Chicken breast and chickpeas lathered in a delicious creamy tomato sauce infused with Indian spices. Make it vegetarian if you prefer or add some cauliflower rice for more vegetables! Either way, this will become your new favorite!
Butter Chicken with Chickpeas
400g chicken breast diced *
1 tablespoon MF tandoori paste **
1 teaspoon seasoned salt or plain salt
1 teaspoon whole cumin
1 teaspoon crushed garlic
1/2 teaspoon white pepper
2/3 teaspoon coriander powder
Marinate your chicken in the above spice combination and set aside (20 minutes up to overnight).
When you are ready to cook you will need:
1 tablespoon unsalted butter
1 cinnamon stick
200ml liquidized tomatoes or tomato sauce (not ketchup)
1/2 - 2/3 cup chickpeas (washed and drained)
1/2 cup cream
Heat a pot on medium heat. Add butter and cook till butter has melted and become fragrant with the cinnamon. Add marinated chicken and cook till chicken is no longer pink. Then add tomatoes.
Cook for 3-4 minutes then add chickpeas. Give it a good mix then add cream. Turn heat to low and simmer for 10 minutes. Serve hot with rice. ***
Optional to garish with chopped fresh coriander leaves.
*if you would like to make this recipe vegetarian, switch out your chicken for cauliflower or sweet potato (will require extra cook time till sweet potato is soft).
** Can use any tandoori paste of your choice.
*** Can sub for cauliflower rice.
Be sure to let me know if you give it a try @sweet_qwzeen!
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