Healthy Butter Chicken With Coconut Milk
This butter chicken is better than any takeaway you have ever had!! It is not too sweet, not too spicy and not too heavy. It is silky and creamy and tastes just right! A really good family dinner. Gluten-free of course!
Servings: 4
Calories: 433kcal
Ingredients
Butter Chicken Marinade:
- 6 chicken thighs skin removed, cut into bite-sized pieces
- 1 cup of organic Greek yoghurt
- 1 tbsp garam masala
- 4 garlic cloves crushed
- 2 cm fresh ginger root grated or finely chopped
Butter Chicken Sauce:
- 50 g butter
- 4 garlic cloves minced
- 2 cm ginger root grated
- 1 tbsp of organic raw sugar
- 140 g tomato paste
- 1 cup of unsweetened coconut milk
- 2-3 tbsp of Greek yogurt (or use pure cream)
- 8-10 cherry tomatoes halved
- Some more cherry tomatoes, yogurt, and cilantro to garnish.
Instructions
MARINADE:
- Mix the yogurt, garam masala, crushed garlic, and grated/chopped ginger in a large bowl.
- Add chicken pieces and mix to coat the chicken.
- Refrigerate overnight or for at least an hour.
SAUCE
- Heat the butter in a large heavy-bottom saucepan or frying pan over medium heat.
- Add the garlic and ginger, frying gently until fragrant and the butter turns golden. Be careful not to burn the butter.
- Add the sugar and tomato paste, cooking for a couple of minutes to reduce the bitterness of the tomato paste.
- Add the coconut milk and bring to a gentle simmer.
- Stir in the fresh cream or yogurt and bring to a simmer again. Let it simmer on very low heat while you fry the chicken.
CHICKEN
- Heat some olive oil in a frying pan.
- Add the marinated chicken, shaking off excess marinade (a little bit is fine).
- Fry the chicken over medium heat for a couple of minutes until golden.
- Remove the chicken from the pan.
- Add the cherry tomatoes and chicken to the sauce and cook on very low heat for 10-15 minutes. Ensure the sauce doesn’t boil or get too thick. If needed, add 1-2 tablespoons of coconut milk to maintain the right consistency.
- Serve with basmati rice, papadams, yoghurt and fresh coriander leaves. Enjoy!!
Notes
Garam Masala Spice Mix:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground chili (leave it out if cooking for young kids, or you don't like spicy).
Make Ahead & Freezing:
- This dish is perfect for meal prep. You can make the sauce ahead and store it in the fridge for 2-3 days.
- The butter chicken can also be frozen for up to 3 months. Defrost overnight and reheat in a saucepan with a splash of coconut milk if needed.
Nutrition
Calories: 433kcal | Carbohydrates: 74g | Protein: 17g | Fat: 10g | Sodium: 123mg | Sugar: 13g
