This healthier version of butter chicken is a one the whole family enjoys. It comes together quickly in one pot. I serve it over basmati rice with green beans and naan. I found the original recipe at Jessica in the Kitchen and made a few changes for my family’s preferences.
Servings: 4 generous ones
Time: 10 minutes prep, 30 minutes cook
1 ½ Tablespoons coconut oil
4 tsp garam masala
1 tsp ground ginger
½ tsp chili powder
1 tsp of curry powder
1 small onion diced
½-1 tsp salt (depending on preference)
1 ½ tsp ground black pepper
1 14 oz can coconut milk
1 8oz can tomato sauce (I use no salt added)
1 6oz can tomato paste
2 pounds chicken breasts chopped into bite size pieces
Optional toppings: chopped cilantro or parsley, jalapeno slices, or crushed red pepper
1. Heat coconut oil in a large saucepan over medium high heat. Sauté onions until translucent about 3-4 minutes.
2. While onions are cooking, mix together 2 teaspoons of garam masala, ground ginger, chili powder, and the curry powder together. Add to the pan and cook until fragrant about 30 seconds.
3. Add in the coconut milk and tomato sauce and stir to combine, about 15 seconds.
4. Bring mixture to a boil, stirring occasionally then reduce heat to simmer until it thickens about 5 minutes.
5. Stir chicken into the sauce and add remaining 2 tsp garam masala and salt and pepper.
6. Bring to a boil over medium heat until chicken has cooked, about 8 minutes.
7. When chicken is cooked, reduce to simmer for 10 minutes.
8. Garnish with toppings and serve with basmati rice.
*The original recipe adds 2 ½ tablespoons with the coconut milk to help thicken. I found that it thickens fine without the flour. My seasoning measurements tend to be heaping so feel free to adjust to taste.