Dinner
Butter Chicken
Butter Chicken
Craving some comfort food? It's time to whip up a mouth-watering Butter Chicken right in your own kitchen!
What you'll need:
- 1/2 teaspoon ground cinnamon
- coriander, chopped (for serving)
- 2 tablespoons olive oil
- 450 g canned tomato sauce
- 1 onion, diced
- 450 g canned coconut milk
- Naan bread, for serving
- 5 cloves garlic, finely minced
- 1/4 teaspoon ground black pepper
- 1 tablespoon ginger, grated
- 1/2 teaspoon salt
- 1 tablespoon ground turmeric
- rice, for serving
- 900 g boneless skinless chicken thighs, cut into 2-3 cm chunks
- 1 tablespoon garam masala
- 1 red bell pepper, diced
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Nutrition Facts
|
 |
Amount per serving |
|
Calories |
325 |
|
Total Fat |
21 g |
|
Saturated Fat |
13 g |
|
Cholesterol |
108 mg |
|
Sodium |
547 mg |
|
Total Carbohydrate |
11g |
|
Dietary fibre |
3g |
|
Total Sugars |
6g |
|
Protein |
24g |
|
Vitamin D |
3 mg |
|
Calcium |
38 mg |
|
Iron |
3 mg |
|
Potassium |
716 mg |
Method:
- Preheat oil in a heavy-bottomed skillet. Once hot, sauté garlic and onion, until fragrant.
- Stir in 1 tablespoon garam masala, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, 1/4 teaspoon red pepper flakes, 2 teaspoons lime juice, 1 tablespoon ground turmeric, 1 tablespoon grated ginger, and 1/2 teaspoon ground cinnamon, until toasted.
- Add diced bell pepper and carrot and sauté until softened.
- Season pieces of chicken with pepper and salt and place in the skillet.
- Add 450 g can each of coconut milk and tomato sauce and stir until combined.
- Turn the heat down and cook until chicken is done completely, for about 15 minutes.
- Take the lid off and continue cooking for further 5 minutes.
- Garnish with fresh cilantro and serve over cooked rice or with naan bread.
Notes: you can make this recipe with chickpeas instead of chicken and make it vegan. Option with chicken is low carb and is great for keto diet.