Modified Quirky Cooking Butter Chicken (Paleo, GAPS, Dairy and grain-free options)
Servings Prep Time
6-8people 10-15minutes
Cook Time
25-30minutes
Servings Prep Time
6-8people 10-15minutes
Cook Time
25-30minutes
Ingredients
Cauliflower Rice
  • 800g cauliflowerbroken or cut into small florets (grain-free option)
Regular Rice
Butter Chicken Recipe
Instructions
Thermomix Method
  1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl OR
  2. If preparing regular rice, fill and boil kettle of water. Place 1.5 cups rice into the thermomix basket. Rinse under cold water. Place basket into thermomix bowl and fill with enough water to cover the rice by about 1cm. Cook Varoma for 13 minutes, speed 2. Let rice sit in bowl with lid on while you prepare the butter chicken. This is where having second bowl comes in handy. Or place rice in a thermoserver to keep warm. Rinse bowl ready to make the butter chicken.
  3. Place garlic and ginger into TM bowl and chop 3 sec/speed 7. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
  4. Add butter, ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric. Cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
  5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. If making cauliflower rice, place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked – if not, add another 5 mins/Varoma/reverse/speed soft.
  6. Once cauliflower or regular rice is ready place into a serving dish. Place butter chicken into a separate dish, sprinkle some fresh coriander on top as a garnish.
Stovetop Method
  1. If making cauliflower rice, process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
  2. If making regular rice, measure out rice in a saucepan and cover with water – (I usually do 2 cups of water per 1 cup of rice) and follow directions on packet to make rice of your preference.
  3. Chop onion, garlic and ginger by hand, then saute in a heavy based saucepan with butter, ghee or coconut oil, until soft.
  4. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
  5. If making Cauliflower rice, fry cauliflower in a frying pan with some butter, ghee or coconut oil, for 15 mins or until soft.
Recipe Notes

I have swapped out the chicken for chickpeas as per Jo’s suggestions to make a wonderful vegetarian version. If you use chick peas (rather than chicken) and coconut oil (rather then the butter or ghee) this would become a vegan dish.