Butter Chicken, No Added Refined Sugar

Method

1. Thinly slice half an onion and toast it with 50 grams of cashews, then let it cool.
2. Put 400 grams of boneless skinless chicken in a bowl and add 2 teaspoons butter chicken spice mix, 3 teaspoons goat milk and the toasted onion and cashews, plus 1/3 teaspoon salt for a deeper seasoning. Mix well and marinate in the fridge for 20 to 30 minutes.
3. Spread the marinated chicken on a tray lined with foil and roast at 240 degrees C for about 10 minutes.
4. Dice 2 tomatoes. Melt 100 grams of margarine with 2 teaspoons cooking oil in a pan, fry the remaining onion until it turns caramel colored, then add the tomatoes and the cashews.
5. Add a little water, 2 teaspoons kOBE Monk Fruit Blend and the remaining 2 teaspoons butter chicken spice mix. Cook over low heat, stirring, for 15 to 20 minutes, then turn off the heat.
6. Let the sauce cool slightly, blend it smooth and return it to the pan.
7. Put the roasted chicken in a cast iron pan, pour the sauce over, add a little more butter and enough water to just cover the meat. Cook over low heat for 10 to 15 minutes so the sauce soaks into the chicken.
8. Spoon it onto a plate and serve hot with rice or bread.

Tips

• Butter chicken spice mix is hard to find, and equal parts curry powder, garam masala, turmeric powder, ground coriander and chili powder stand in for it.
• Goat milk is also hard to find, and the same amount of unsweetened oat milk works in its place.
• A cast iron pan holds its heat well and helps the sauce cling to the meat.
• Blend the sauce once it has cooled slightly so it does not splash out of the blender.
• Toast the cashews with the onion and blend them together, which is what thickens the sauce without any starch.