As you might have guessed from my recent fluffy 2-ingredient naan bread recipe, I am a huge lover of Indian food, but, I also like to challenge myself to find healthier versions of my favorite dishes. Most butter chicken recipes call for things like ghee, butter, heavy cream, and flour, but I’ve found a way to make an insanely delicious version with none of the above! The magic ingredient? Coconut!
Ingredients
- 1 1/2 tbsp coconut oil
- 1 small onion
- 4 tsp garam masala
- 1 tsp ginger powder
- 1/2 tsp chilli powder
- 1 tsp curry powder
- 1 tsp cinnamon
- 14 oz coconut milk
- 6 oz tomato paste
- 500-700 grams of chicken
- The amount of chicken you need will depend on how saucy you like your curry. I prefer a lot of sauce to eat with the rice and naan, so I opt for less chicken.
- Use chicken thigh if you want it to be super juicy, or breast if you’d prefer a lower calorie option.
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon black pepper
- 5 full stems (with leaves) of fresh cilantro
Instructions
- Place a large wok pan over medium heat and add the coconut oil.
- While the oil is melting, dice the onion and cut the chicken into small oblong pieces.
- Add the onions to the pan and sauté for about 4 minutes until translucent.
- Once onions are cooked, add in half of the garam masala (2 tsp), ginger powder, chilli powder, curry powder, and cinnamon. Mix and sauté for 30 seconds.
- Stir in the coconut milk and tomato paste until fully blended.
- Simmer for 5 minutes to thicken slightly.
- Add in the raw chicken, remaining garam masala (2 tsp), salt, and pepper. Stir and ensure the chicken is fully submerged in the sauce.
- Bring the mixture to a boil, then reduce to medium heat for 8 minutes, or until the chicken has cooked fully.
- Simmer on low while you mince the fresh cilantro leaves and stems.
- Plate your butter chicken over rice and/or with fresh naan bread, add a generous sprinkle of cilantro over top, and enjoy!
Tips
-If cooking for guests, let them add the cilantro themselves instead (people either love it or hate it), or, if you already know you/your guests dislike cilantro, fresh parsley is a possible alternative.
-Make this recipe vegan by swapping chicken for roasted sweet potato or a vegan ‘fake chicken’.
-A large wok pan (€23.86 // $45.34) is ideal for this recipe, but you can also substitute this for a big pot.
If you made this recipe, I’d love to see your creation!
Tag me on Instagram at @meghflanagan and hashtag #EditEats
THE MONDAY EDIT 