Dairy-Free Butter Chicken

 

Preparation Time:

45 min

Difficulty:

Expert

Ingredients:

• 500g of chicken breast, cubed
• 2 tablespoons of coconut oil
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 2 tablespoons of tomato paste
• 1 teaspoon of garam masala
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1 cup of coconut milk
• Salt to taste
• Fresh cilantro for garnish

Kitchen Tools Needed:

• Skillet
• Mixing bowl
• Measuring cups
• Wooden spoon
• Knife

Instructions:

• Heat coconut oil in a skillet over medium heat. Add onions and sauté until translucent.
• Stir in garlic and ginger, cooking for another minute until fragrant.
• Add the cubed chicken to the skillet, cooking until it's browned on all sides.
• In a mixing bowl, combine tomato paste, garam masala, cumin, coriander, and turmeric. Stir in the coconut milk until smooth.
• Pour the spice mixture over the chicken, stirring to coat evenly. Season with salt to taste.
• Cover and simmer for about 20 minutes, until the chicken is cooked through and the sauce thickens slightly.
• Serve the butter chicken hot, garnished with fresh cilantro.

Macros:

• Total Calories: 470kcal
• Carbs: 14g
• Proteins: 30g
• Fats: 30g