Lion's Mane Butter Chicken

Lion's Mane Butter Chicken


1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup Lion's Mane mushrooms, sliced
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1/2 cup tomato puree
1/2 cup plain yogurt
1/4 cup heavy cream
2 tablespoons ghee (clarified butter)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste for spice level)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)


In a large skillet, heat ghee over medium heat. Add chopped onions and sauté until golden brown.
Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the turmeric, coriander, cumin, paprika, and cayenne pepper. Cook the spices with the onion mixture for 1-2 minutes to release their flavors.
Add the chicken pieces to the skillet and cook until browned on all sides.
Once the chicken is browned, add the sliced Lion's Mane mushrooms and cook for an additional 2-3 minutes until they start to soften.
Pour in the tomato puree and yogurt, stirring well to combine. Reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld.
Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
Garnish with fresh chopped cilantro before serving.
Serve the Lion's Mane Butter Chicken over rice or with naan bread for a delicious and nutritious meal. The Lion's Mane mushrooms add a unique texture and flavor, making this butter chicken recipe a delightful and health-enhancing twist on a classic dish.

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