Butter Chicken

This flavoursome Butter Chicken, uses a lot of my favourite therapeutic spices, along with good quality fats and Protein.

If you don’t consume chicken, substitute with tofu, lots of vegetables or cauliflower florets.

Ingredients

120ml coconut oil
1 large onion diced
4 cloves garlic crushed

2 tsp Garam masala
1 tsp ground cardamom

1 tsp ground coriander

1 tsp ground ginger
1 tsp ground cumin
1 tsp paprika

1-2 pinches of cayenne pepper (optional)

1 tsp ground turmeric
3 Tbsp tomato paste
1 tsp sea salt

2 Tbsp lemon juice
400ml coconut cream
700g chicken thigh fillets (cut into 2cm pieces)

Coriander leaves to serve
Cauliflower rice or brown rice

Method

  1.  Heat 4 tbsp of the coconut oil in a large saucepan over medium heat.

  2.  Add onion and sauté until translucent.

  3. Turn heat to low and cook garlic and spices until fragrant.

  4. Add tomato paste and cook for 1 minute.

  5. Add salt, lemon juice, coconut cream and remaining coconut oil and combine.

  6. Turn heat to medium and bring sauce to a simmer.

  7. Add chicken, cover with lid and cook through for 20-25mins or until

    chicken is cooked and sauce has thickened.

  8. Garnish and add to cauliflower or brown rice.

Elly Grenfell