Simple and healthy to make this Indian inspired dish that is full of flavour.
Butter Chicken
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
- 1x 400ml can coconut cream
- 700g chicken thigh fillets, cut into bite-sized pieces
- coriander leaves, to serve
- cauliflower rice
Instructions
- 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 the cauliflower rice.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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