Celebrity chef Pete Evans (pictured) has dished out his simple recipe to cooking the perfect butter chicken
Australian celebrity chef Pete Evans has dished out his simple recipe to cooking the perfect butter chicken - and you don't need any dairy or grains.
The My Kitchen Rules judge said he replaced the traditional butter and rice for healthier alternatives to recreate his own 'paleo' version which he insiststaste 'good, if not better, than the original'.
The TV personality revealed his take on the popular Indian curry dish after his easy-to-follow recipe went viral on social media this week.
'I took the best butter chicken recipe I had and adapted it to be paleo focused,' Evans told Daily Mail Australia.
He explained the benefits of his dish - including simple ingredient swaps.
'I swapped out the traditional butter as dairy can be problematic for a minimum of 70 per cent of the population - so again we attempt to make it anti-inflammatory for all while still ensuring the taste and maximising the health benefits,' he said.
The MKR judge said he replaced the traditional butter and rice for healthier alternatives to recreate a paleo version which he insists taste 'good, if not better, than the original'
The butter chicken recipe is available in his Family Food cookbook (pictured)
'The dish is full of healthy animal fat and protein which is the foundation for long term sustainable heath.It also has medicinal spices that are not only great for our body - such as turmeric for its anti-inflammatory qualities - but it makes the dish taste absolutely delicious too.
'I have teamed this with cauliflower rice instead of normal rice for a great low carb and keto version which adds a ton more nutrition than the traditional rice.No dairy, no grains and still absolutely delicious.'
His recipe, which is available in his Family Food cookbook, has been popular among families across Australia, with many parents sharing their creations after following his steps.
'The one thing that brings a smile to my face are parents who have very fussy eaters - their children and sometimes even their husbands or wives - telling me that it is the first dish that the kids absolutely love from the first mouthful to last,' Evans said.
'So for me this opens up the doors for what parents can feed their kids.'
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Many Australians have created Evans' recipe at home - and it's been a crowd favourite
The chef suggested using chicken thighs instead of breast because he finds the meat is 'juicier' and full of flavours.
'You can also try it with chicken livers or swap it over to fish or prawns too,' he said.
'The recipe is super quick, absolutely delicious and so healthy and everyone in the family can eat it... Long term sustainable health is in your hands if you choose.'
Many Australians said they preferred his recipe because it included real ingredients instead of the pre-made sauces or the store-bought processed products.
'The paleo way of life is not meant to be restrictive, as you can see from this lovely butter chicken recipe,' Evans said in his cookbook.
'All the nasties have been replaced with good-quality ingredients that makeit as good, if not better, than the original. I prefer chicken thighs for their superior flavour and tenderness. And be adventurous with your vegetable component.
'Try eggplant, okra,zucchini, asparagus, pumpkin, sweet potato and Asian water spinach. The rice has been replaced with cauliflower "rice" but broccoli "rice" is also a big hit or try a mixture of both.'
The Family Food cookbook is on sale for $39.99.
Pete Evan's butter chicken recipe
Serves 4
INGREDIENTS
- 120ml coconut oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 2 teaspoons Garam Masala
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1–2 pinches of cayenne pepper (optional)
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 x 400 ml can coconut cream
- 700 g chicken thigh fillets, cut into bite-sized pieces
- coriander leaves, to serve
METHOD
Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and the remainder of the coconut oil and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with the coriander and serve with cauliflower rice.
CAULIFLOWER RICE
Serves 4
- 1 cauliflower, florets and stalk roughly chopped
- 2 tablespoons coconut oil
- sea salt and freshly ground black pepper
Place the cauliflower in a food processor and pulse into tiny, fine pieces that look like rice.
Place the coconut oil in a large frying pan over medium heat. Add the cauliflower and lightly cook for 4–6 minutes, or until softened. Season with salt and pepper and serve.
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