Sort ingredients
protectednight
QR Code
Listen
Pdf
In a large mixing bowl, add the chicken pieces, the garlic powder, ground ginger, sea salt and the lime juice (or apple cider vinegar). Mix with your hands to coat the chicken well and keep this aside.
Place a large cooking pot and heat the oil. When hot, add the kasoori methi (dried fenugreek) and the dagad phool (if adding), the onions and the sea salt. Stir fry for a couple mins.
Next add the marinated chicken, cranberries, pumpkin puree, water, cinnamon and sweetener (if adding).Cover and cook on low heat for 10 mins or until the chicken is cooked and soft.
Continue to simmer uncovered for a couple more minutes until you get the desired consistency for the curry.
Serve Butter Chicken with grain free cassava rotis or with cauliflower rice.