Do you ever just crave burning your tastebuds to smitherines? Yeah? Then you’re my kinda people and you should read on! If not, you can do a milder version and play it safe 😉
There are times when I just need reeeeally spicy food. Today is one such time. A curry wasn’t really what I was after, I wanted spicy but more. Does that even make sense?! So drumming up whatever I could from my cupboards, I started with this dish. Halfway through cooking, I still had no idea what direction this was taking but onwards I went. I thought about making a laksa, butter chicken, chicken tikka, my dahi murg … I just hadn’t a clue what this would become but all I knew is I wanted spice 😄
Now you don’t have to be masochistic and add quite as much spice as I did (well it’s not that hot…) you can tailor it to suit your level of tolerance. You can also make this family friendly for little kids by leaving out the chilli altogether but I can’t guarantee it’ll taste the way this does as is. You could indeed swap out the yoghurt for coconut cream and turn this into a Paleo and dairy free dish. See?? I’m all about giving you options to make things work best for you 😉
Super Spicy Buttery Chicken
Prep time: 10 mins
Cooking time: 35-40 mins
What you need
- 4-6 chicken breasts, chopped
- 1 tsp ginger & garlic paste
- 2 tbsp Butter
- 1 Tbsp whole cumin seeds
- 2 bay leaves
- 3 tsp chilli powder (hot)
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup natural plain yoghurt
- 1/2 onion, chopped
- 2 green chillies, sliced lengthways
- 1 tomato, chopped
- 2 green peppers
- 1 cup mushrooms, chopped
- 1 cup water
- Salt to taste
*refer to post for alternatives to dairy and scary spiciness
What you need to do
- Add chicken pieces, ginger & garlic, ground spices, and yoghurt to a mixing bowl and mix well. You can allow this to marinade for a few hours or overnight in the fridge, or you can cook immediately as I did.
- Heat butter and whole spices in a wok/pot over medium high heat. Add the chicken once the butter has melted.
- Add the onion and chillies, mix well, and allow to fry for 5 minutes.
- Add 3/4 cup water, cover, lower the heat, and allow to cook for 10 minutes.
- Add the chopped tomato, season and cover, and allow to cook for a further 10 minutes.
- Remove lid, add mushrooms and peppers, and another 1/4 cup of water.
- Cover again and allow to cook for a further 5-10 mins. Done!
Garnish with fresh coriander if you have it (I did not), a dollop of yoghurt, and serve with cauli rice or a side of your choice.
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