DifficultyIntermediate

Eating healthy is not meant to be restrictive, as you can see from this lovely butter chicken recipe. All the nasties have been replaced with good-quality ingredients that make it as good, if not better, than the original.

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 4 tbsp coconut oil
 1 large onion diced
 4 cloves garlic crushed
 2 tsp garam masala
 1 tsp ground cardamom
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp paprika
 12 pinches cayenne pepper
 3 tbsp tomato paste
 1 tsp sea salt
 2 tbsp lemon juice
 700 g chicken thigh fillets, cut into bite sized pieces
To Serve
 coriander to serve
 cauliflower rice to serve
1

1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.

2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.

3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.

To serve
Garnish with the coriander (cilantro) and serve with the cauliflower rice.

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Ingredients

 4 tbsp coconut oil
 1 large onion diced
 4 cloves garlic crushed
 2 tsp garam masala
 1 tsp ground cardamom
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp paprika
 12 pinches cayenne pepper
 3 tbsp tomato paste
 1 tsp sea salt
 2 tbsp lemon juice
 700 g chicken thigh fillets, cut into bite sized pieces
To Serve
 coriander to serve
 cauliflower rice to serve

Directions

1

1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.

2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.

3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.

To serve
Garnish with the coriander (cilantro) and serve with the cauliflower rice.

Pete Evans Butter Chicken

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