BUTTER CHICKEN

Written By Danielle Minnebo

Ghee is frequently used in Indian cooking. If you don’t have any coconut oil to use as a substitute, you can use plain butter.

This healthy recipe was created by Nutritionist Danielle Minnebo. Danielle is a passionate cook and founder of Food to Nourish.

To find more of her tasty recipes and to view her range of products, visit www.foodtonourish.com.au.
Image credit: www.taste.com.au

PREP TIME: 15

COOK TIME: 35

SERVES: 4

DIFFICULTY: Easy

INGREDIENTS

  • 1 tbs ghee (clarified butter)* or coconut oil
  • 2 brown onions, finely diced
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 2 tsp garam masala
  • 2 tsp Organic Road Turmeric
  • 1 tsp cumin
  • 3 tsp smoked paprika or sweet paprika
  • 1/2 tsp ground chilli powder
  • 680g passata
  • 1 cup (250ml) water
  • 2 tbs cashew butter
  • 2 chicken breasts, cut into small, even pieces
  • Mashed sweet potato or steamed broccolini and long green beans, to serve

METHOD

  1. Melt ghee in a large saucepan over medium heat, then add onions, garlic, and salt, and cook for 5 minutes or until onions have softened. Add garam masala, Organic Roads Turmeric, cumin, paprika, and chilli powder, stirring continuously for 2 minutes to combine.
  2. Add passata, water, and cashew butter, stirring to combine. Once sauce is boiling, reduce heat to low and bring to a simmer. Add chicken, cover pan with lid and cook, stirring occasionally so the sauce does not stick to the pan, for a further 30 minutes or until chicken is cooked through.
  3. Serve butter chicken with mashed sweet potato or, to keep the meal a little lighter, with steamed broccolini and long green beans.