Img 5415
Butter chicken
Prep time: 15 mins prep
Cooking time: 45 mins cooking

4 tbsp. coconut oil
2 onions, diced
4 cloves garlic, minced
1 red chilli, deseeded and finely sliced
5cm x 3cm piece fresh ginger, finely diced
½ bunch fresh coriander, leaves picked and stalks finely sliced
2 tsp. garam masala
2 tsp. paprika
1 tsp. ground cardamom
1 tsp. ground cumin seeds
1 tsp. ground turmeric
1 tsp. sea salt
½ tsp. ground cinnamon
4 tbsp. tomato paste
2 tbsp. lemon juice
¼ cup chicken stock
400ml coconut cream
750g chicken thigh fillets, cut into bite-sized pieces

Serving suggestions
Cauliflower rice

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  1. Heat the coconut oil in a large pan over a medium-high heat, then add the onion and cook for 3-5 minutes, or until the onion is tender.
  2. Turn the heat down to low, then add the garlic, chilli, ginger, coriander stalks and spices and cook for 1 minute to release the fragrances.
  3. Add the tomato paste, lemon juice, chicken stock and coconut cream, then increase the heat to medium and bring the sauce to a simmer.
  4. Add the chicken and stir until well coated, then simmer for 20 minutes with the lid on, stirring occasionally
  5. Remove the lid and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
  6. Serve with cauliflower rice and garnish with the remaining coriander leaves.

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