Butter Chicken Sauce
This recipe is one that we will make at least once a week. It is quick, delicious, and above all else is full of nutrients and void of anything artificial.
50g organic, grass fed, unsalted butter (Kerrygold is the brand we use)
1 inch of ginger, grated
Half a green chilli, sliced
1 tsp ground cinnamon
1 tsp ground cardamom
1 brown onion, diced
3 tsp tomato paste
1 tsp chilli powder
1 tsp coriander powder
2 cans of coconut cream
Pinch of dried fenugreek
Heat butter, ginger, chilli, cinnamon, cardamom and cloves in a pot on medium heat. Stir continuously until the butter is melted and the spices are combined.
Add in the brown onion and saute for a few minutes, don't let it burn.
Add in the tomato paste, chilli powder and coriander powder and stir continuously until a paste llke consistency forms.
Add in coconut cream, fenugreek, fresh coriander and salt. Simmer for 5-10 minutes, or until sauce thickens.