Wednesday, June 1, 2016

Paprika Butter Chicken Spice Mix!

Dearest Reader,

Since I can't eat ready made spices due to my eating plan with Metabolic Balance, I have to concoct my own spice mixes for chicken, lamb, and seafood. It sounds daunting, but it is as easy as going to the supermarket and getting a few ingredients. Then, you can keep the dry spices for a while in the cupboard by making a huge batch.

This particular recipe is not a big one. It is for about 4 to six chicken breasts but you can multiply the amounts for a larger amount. What makes this recipe "Butter Chicken" is that it gets a buttery and creamy flavour from the ghee that is included in it. You can then later serve this chicken with vegetables of your choice for a balanced meal.

Paprika Butter Chicken Spice Mix (Serves 4 to six people)





Ingredients:

1 tsp Cayenne Pepper
1 tsp Garlic Powder
0.5 tsp Coriander Seeds
0.25 tsp Dried Basil
0.25 tsp Black Pepper
0.25 tsp Paprika (or just a pinch)
A pinch of Cinnamon
A pinch of Turmeric
A pinch of Salt
40g of Ghee (Clarified butter. Recipe here)
4 x 150g (or a little less) Chicken Breasts

Directions:

With a pestle and mortar or a blender, pulverise the spices together until mixed well making sure that the Coriander seeds are cracked. The do not need to be fine powder. Then add ghee to the mixture and mix until you get a creamy orange mix of flavoured oil. (Once you add oil, please refrigerate the mixture if you make a big batch).

Use this oily mixture as a marinate or you can use just before cooking. Because there isn't that much salt in the mixture, you might have to add a little bit more to suit your taste. You can add this spice mix on any chicken dish if you desire that buttery flavour.

Once the chicken is covered with the buttery goodness, add to a preheated oven at 180 degrees Celsius for 30 minutes. The oil is going to leave the chicken leaving the spices on the chicken and sink to the bottom of the baking tray, so half way through cooking, do baste the chicken with the oil.

Of that 40g of oil, you will probably eat less than 10g as most with be left in the pan to throw away. That is fine. You will get more oil in through your vegetables.

As I mentioned above, serve with 150g of vegetables of your choice. I used cauliflower and carrot, smothered in a little ghee, salt and pepper for taste.

Bon Appetite!

Tanya.

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