Wednesday, January 28, 2015

Coconut Butter Chicken

Butter Chicken is without a doubt one of the most well known Indian dishes around the world. This recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish. This is my favourite Indian recipe- the sauce is so flavourful you'll want to lick your plate. And it's so easy to make!

  • 1/2 cup of butter
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato paste
  • 3 cups Coconut milk
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons tandoori masala


  • Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly it's dark brown, about 15 minutes.
  • Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato paste, coconut milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in onions and garlic mixture.
  • Toss cubed chicken breast with coconut oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and cook for 5-7 minutes before serving. Serve over hot steamed basmati rice or with Naan bread. Enjoy!
  • Note: This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. You can make large quantity of sauce and freezes it for next time.

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