Ingredients
- 1 tablespoon virgin coconut oil
- 2 small yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons plain flour
- 1 x 140 g can tomato paste
- 1 x 400 g can coconut milk (full-fat)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 800 g boneless skinless chicken breasts, cut into bite-sized pieces (about 5 cm)
- Freshly squeezed lemon juice, to taste
To serve (optional):
- Steamed basmati rice
- Steamed spinach
- Fresh cilantro leaves
- Naan or roti
Instructions
- Sauté the aromatics: Heat the coconut oil in a large, deep skillet (or wok) over medium heat. Add the diced onions and garlic; cook for 3–5 minutes until onons soft and translucent. Add the ginger and cook for 30 seconds, stirring constantly. Sprinkle in the flour and stir well to coat the onions.
- Add liquids and spices: Stir in the tomato paste, coconut milk and spices (garam masala, coriander, cumin, turmeric, cayenne, salt, and black pepper). Simmer gently for 1–2 minutes, stirring, until the sauce thickens slightly and is smooth.
- Cook the chicken: Add the raw chicken pieces and stir to incorporate them into the sauce. Bring to a gentle simmer, reduce the heat to medium-low, cover, and cook for about 10 minutes, or until the chicken is fully cooked and tender.
- Finish and serve: Taste and adjust seasoning with more salt, spice, or a squeeze of lemon juice as needed. Serve hot over steamed basmati rice and garnish with fresh cilantro. Naan and some simple steamed spinach are great on the side. Enjoy!
Nutrition
Notes
- For an easy boost of greens, serve this butter chicken with lightly steamed spinach on the side, or stir a handful of baby spinach directly into the sauce right at the end. The residual heat will wilt it perfectly, adding extra nutrients without changing the flavour.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until heated through.