Butter Chicken De Luxe with Carmién Pure Rooibos Tea

The popular Indian dish, butter chicken, is upgraded to a complete meal with plenty of veggies added to it. With its natural full aroma, Carmién’s Pure Rooibos Tea is ideal for creating a spicy, full-rounded sauce filled with antioxidants and goodness. Stock up on the Carmién Pure Rooibos 80 Teabags Pouch as one of the best-value products. It is ideal to cook with and beyond delicious. This South African take on everyone’s favourite winter warmer will surely be a crowd pleaser for you and your loved ones!

Butter Chicken Pot

This flavoursome dish is super easy to make and ready in minutes. The tasty sauce is creamy but not rich, as it is made with double-cream yoghurt, not cream, and lots of rooibos tea.

• Serves 4 – 6
• Preparation time: 20 min
• Cooking time: about 20 minutes

Ingredients

For the Butter Chicken:

• 3 – 4 Carmién Pure Rooibos teabags
• 250 ml (1 c) boiling water
• 500 ml (2 c) double cream yoghurt
• 2 cloves garlic, grated
• 30 ml (2 T) grated ginger
• 15 ml (1 T) butter chicken spices, or breyani masala
• About 750 g deboned chicken thighs, halved
• Salt to taste
• 15 – 30 ml (1 – 2 T) oil
• 2 onions, sliced
• 3 – 4 baby sweet peppers, cut into chunks
• About 125 g brown mushrooms, halved
• About 400 g passata or tomato puree
• Quarter of a head broccoli, broken into florets
• Quarter of a head cauliflower, broken into florets
• 4 baby marrows, cut into chunks
• Huge handful of chopped coriander

For the Sambal:

• 4 mini crisp cucumbers, sliced
• 1 Roma tomato, chopped
• 2 spring onions, chopped
• 20 ml (2 T) chopped coriander
• Dash of apple vinegar
• Sprinkling of sugar

To Serve:

• Naan bread or rotis

Method:

1. Place the rooibos teabags in a jug and add the boiling water. Let steep till strong, press out all liquid, and remove the bags from the tea. Keep aside.
2. Place the yoghurt in a large bowl, add the garlic, ginger, and butter chicken spices.
3. Season the chicken pieces with salt and add to the yoghurt mixture. Marinate for at least one hour, or overnight in the fridge (then cover).
4. Heat the oil in a large pan (with a lid) and add the onions, sweet peppers, and mushrooms. Stir-fry till soft.
5. Add the marinated chicken and stir-fry for a few minutes.
6. Add the rooibos tea and passata or tomato purée and bring to the boil. Lower the heat and simmer until the chicken is almost cooked, stirring occasionally.
7. Add the broccoli, cauliflower, and baby marrows and simmer until the veggies are cooked but still very crisp.
8. Season to taste with salt as needed and sprinkle over the coriander leaves.

To Serve:

1. Mix all the ingredients for the sambals.
2. Spoon the chicken and veggies on a large platter. Reduce the sauce and ladle it over the chicken and veggies. Top with a sprinkle of coriander leaves.
3. Serve the butter chicken and veggies with naan bread on the side and with the sambals.
4. Enjoy!

Enjoy This Showstopping Winter Warmer

This Butter Chicken De Luxe hits all the right notes as it’s richly spiced, packed with wholesome veggies, and layered with the earthy depth of rooibos. It’s comforting without being heavy, bold without being over the top. The rooibos gives the sauce a grounded warmth that ties everything together, while the fresh salsa and warm naan round it off into a full, feel-good feast. It’s a weeknight winner, a weekend indulgence, and a surefire way to impress at your next get-together.

–        Recipe Credit: Carmen Niehaus