Healthier Butter Chicken with Quinoa

Healthier Butter Chicken with Quinoa

So yes I have some onions on the go, just a medium heat and a sauté pan. It’s roughly diced. And I want to just get a little bit of color and just start to soften as well. So just like, two-three minutes, doesn’ttake too long and we’re going to add a couple of other ingredients here. Butter chickens have a lot of flavors. There’s a lot going on there. So you can spice it up. How you like it. Again.Garlic. Is making its appearance. There are some wonderful Ontario garlic out right now. We grow the best in the world. So I’m not just saying that. We’re not biased. Definitely find some if you have it. And use it. I’m going to grade it. You can just throw the entire chuck in there. And then surprise someone gets it, it’s our goals. So a little bit of garlic goes in. Can you smell garlic? Yeah. So garlic goes in, and we’re going to add a little bit gingerly as well. It’s optional. But this as really nice flavor. And ginger. If you buy some, sometimes use it for one recipe. And then you never use it again and it shrivels away in the fridge. Peel it, put it in the freezer, it’ll last, and you can grate it just like this from the freezer. And then use it the next time you make a Pai Thai or whatever. Whatever you want to use ginger for. That’s right. And put your vegetable Peeler away. Don’t use that to peel your ginger. Pretty cool. You can actually peel it just with a spoon.

The skin comes right off and it’s super-fast, super easy. So, as Geremy said, take the skin off a throw-in your freezer whatever bag you’re not using. Again, it grates really really easy when you take it out. Ginger is in, nice flavor. Spices. Garam Masala, usually a mix of cumin-coriander seeds, cinnamon, a lot of different flavors. It’s fantastic. You can buy as it is, like mix together for you or you can make your own. You can make your own little spice. So it’s up to you. This is going to go in. I go a little heavy on this because I like the cinnamon, I like the cumin-coriander. I made mine. Yes. But, you can, there is tons of different spice stores and you know for whole spices you can get them from grocery stores. They have their blender too. The Garam Masala. It’s pretty popular now. You can find in most grocery stores. Kensington is usually a great hot spot they have tons of different spice markets there. You can find all the different types of ingredients. Turmeric, that’s going to go in, half of teaspoon. We got lots of questions about turmeric, because of that cumin that’ sin there. So, lots of exciting research about some potential cancer-fighting benefits as turmeric. As anti-inflammatory property. So turmeric is in Garam Masala and Smoked Paprika. This’s not usually used in butter chicken. I like it because it gives a nice little smokiness. That is the point is to put your own little twist on it, right. If you like a little more cinnamon. If you feel like some more thyme, throw it in.

It gives a nice color too. So spices, any time you use ground spices, dry spices like this, you want to make sure you cook it out. Otherwise, you’re going to get that powderiness or you sometimes get in soups or stews or sauces, when it’s not cooked out enough. What do you mean by cook it out? So cook it out is exactly what I’m doing here. So I have heat and a little bit of fat. It is a little bit olive oil here. At there, I’m adding the spices too. And you just want to slow. This is like medium-low heat, it’s all stirred for like another twenty seconds. And then if I need to, I’m going to add just a little bit of water. It’s sticking, and you’re afraid it’s going to burn, just add a little water. Can you smell it? It smells wonderful. just a little bit of water. When I add that water, we’re going to go back to the spoon. And just sort of scrape the bottom a little bit. So cutting it out you’re basically you’ retaking the chunkiness of the powderiness of your ground up spices. Yes. And you’re creating, you know, more of a source. Yeah. So you don’t get that texture. So that’s the base, that the flavor in there right now. If you want to add heat. This up to you. I like my food spicy so I would take, you know, one little green chili. Chop it up, put it in. if you don’t like spice, obviously don’t need it. if you’re in between, you like a little bit of heat. There’s a little trick. Take the chili. Take your knife and below the stem. So make sure the stem is intact. Just split it like this. So exposes the seeds and the inside. And then I’m going to throw in whole, just like that. Find it after that is nota fun bite to have. But this way. I’m not really getting too much heat. I’m getting the flavor from that chili.

I might get a little bit of heat in there. But it’s a great way to control it. And as you’re cooking it out, as add the other ingredients you can taste it, right. If it hits the point, okay, now my heat level is good. You take the chill out. Slow-release chili. Exactly. So, lots of flavor in there. Now, this is the trick. This is where we’re going to avoiding use lots of butter, lots of creams when you get a really nice creaminess out of this tomato mixture. So I have about two cups. This is just a diced tomato. Or you can use fresh tomatoes or you can use canned tomato. Let me get away from Christy before making a mess. All right. Okay, so tomato in. And this was actually a trick that I learned from Myann where she would make a rosé sauce really nice pasta rosé sauce with tomatoes in the blender and almonds, and blend it up. So I’m going to use cashews. I stole it from her. I’m using cashews. That’s going to have beautiful creaminess now they are going to add. And you’re getting healthier fat versus the saturated fat you’re finding in cream. Adding heart-healthy olive oil. Oh yeah exactly.Couple teaspoons of olive oil. Lid on. Make sure it’s secure. And mix. Just until the cashews are blended through, it takes about 30 seconds. And you’re going to see it. It changes that red, it’s almost like rosé color, it’s almost like a cream source. Beautiful. Can you see the change in that? So now you have this really nice creaminess, it’s almost like a rich source, it’s from the cashews, little bit of that olive oil. We’re going to put that right into here.

Now if you want to add any other vegetables, now would be the time to do it. So you can see we have an overabundance of large zucchini in our garden right now. This would be a good time to add zucchini. I like eggplant in butter chicken. It’s not usually traditional. But some people put a pan in. that’s tasty. I’m going to put some, diced eggplant in there. It’s all about packing in the vegetables too. Why not. Okay, so that sauce is in. And that is, that’s it. That’s all I’m adding until the end. So I’m going to stir it up. Make sure you get those the spices, those onions, right. And you can see the color right now. So we’re going to put this over medium heat. Let it simmer for about fifteen minutes, twenty minutes. I mean there’s not take long. It’s not a long dish at all. And then at the end, like Christy said, if you have that roasted chicken, you have some leftover chicken. Throw in there. Yes some leftover chickpeas, throw in there. Really really simple.  How long is this been simmering? So this is been simmering. I turned it on maybe for thirty minutes. A little bit longer but it doesn’t have to simmer for that long. So you can see the color mellows out a little bit there. Really really tasty. The eggplant, at this point, is nice and soft. I already took out the chili. So that job is done. You don’t need to worry about that. And then here, so this is pretty much finished. This is where I would put, you know, roasted chicken, again, chickpeas. I’m going to leave in bigger chunks.

But you want to make sure that heat through. Even big pieces.Sure, why not. And then to finish it with a little bit more creaminess. And again, there is no cream there, right. Typically, butter chicken, there is a lot of creams added in the end. We’re going to add yogurt. This is a Balkan Style Yogurt tends to be a little bit thicker, a little bit higher in fat percentage. Usually about a like a five percent to six percent. Not as high as cream, obviously. But, it has a little bit higher fat because if I add like fat-free yogurt or even like you know a really low percentage of fat Milkor yogurt into hot stew butter chicken. Do you know what would happen? It’ll curdle. Yeah. It’s not bad. It’s just not the most pleasant to look at. So we’re going to put something that’s a little more substantial and right in the end .so I’m stirring the chicken through. We’re going to add just a little bit of that yogurt in there. So that’s the butter chicken. Beautiful color. And again, I would put it, because I like the creaminess. So right at the table. I put right on top a little more of that yogurt. Take some, this is when you want to add like fresh herbs, Fresh Cilantro, I know cilantro heaters, you can use something else. It looks beautiful for the presentation. I’m going to put just roughly torn fresh cilantro. Or top super fresh. And Christy, if you don’t mind, grab that lime. And again, citrus if you’re going to add any, add right in the end, keep that fresh bright flavor. If it cooks, it sort of loses that freshness a little bit. Beautiful. I’ll do a little squeeze. Yeah, commercially grown cilantro is a little different than homegrown. Attends, I mean, it really depends on the plant, the ones that we grow in our garden. You geta a lot of flowers, a lot of cilantro flowers which were delicious. It’s not as dense as this. But what’s nice is you get the seed. The coriander seeds and harvest those, dry them, and then put them in your spice drawer. And they’re fantastic to use too. That’ sit. That’s our butter chicken, ELLISCRified, lower fat, healthier, beautiful. Healthier version for you. All right.

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