Butter Chicken

If you love butter chicken, you have to try this recipe! I kept it dairy free besides the butter, because you can’t really have butter chicken without real butter right?! Such a simple and easy recipe, yet incredibly delicious and full of flavor!

CHICKEN MARINADE

2 lbs boneless skinless chicken thighs

1/2 cup coconut yogurt (I used plain @culina)

1 tbsp paprika

1/4th tsp ground ginger

2 tbsp melted butter

1 tsp salt

BUTTER CHICKEN SAUCE

1 cup tomato purée (I used @bionaturea)

1 cup canned coconut milk (I love @nativeforest simple)

1/4th cup of butter (1/2 of a stick of butter)

1/4th tsp ground ginger

2 tsp ground fenugreek

1 tsp cardamom

1 tsp cinnamon

1/8th tsp clove

1 tsp salt (or to taste)

*Optional Cilantro for garnishing

Serve with turmeric white rice and sautéed greens!

First make the marinade for the chicken. In a medium sized bowl, mix together coconut yogurt, melted butter, paprika, ground ginger, and salt. Place the chicken thighs in the bowl and coat completely then let marinade for at least 1 hour.

When ready to cook- Preheat your oven to 425 degrees and line a sheet tray with parchment paper. Place marinaded chicken on the sheet tray and season with a little bit of salt and pepper then bake for around 25 minutes. While chicken is baking, start cooking your rice. I like to cook my rice in broth and sprinkle in a little bit of turmeric. Next start the butter chicken sauce. Add tomato puree, coconut milk, butter, and spices to a deep skillet and bring to a simmer. Once chicken is done, remove from oven and let cool. Chop the chicken into pieces and add to the butter chicken sauce. Continue to cook for another 10 or so minutes. Serve over rice with a side of sautéed greens! ENJOY!