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Healthy Butter Chicken Recipe
If you know me at all then you’ll know that I’m a sucker for butter chicken! Cafe Yum had some of the best in Elk Grove, so I was really sad when the owner sold it. I wanted to see if I could make my own, but my family doesn’t do too well with lactose. I wanted to find a way to have this amazing meal without the regret that could come later as well as something that was fast and simple. So I came up with this recipe using coconut oil and coconut milk instead of butter and cream!
Ingredients
1 14 ounces can of tomato sauce
5 cloves of minced garlic
1 tsp. of turmeric
1 tsp. of cayenne pepper
1 tsp. of paprika
1 tsp. of salt
1 tsp. of garam masala
1 tsp. of ground cumin
4 ounces of coconut oil (you can also use butter)
4 ounces of coconut milk (you can also use heavy cream)
1/2 cup of chopped cilantro
1 can of chickpeas (or you can use 1 pound of chicken breast and cook before combining in sauce)
2 cups of white rice
Step 1
First cook your rice. I used a rice cooker, but you can easily cook it over the stove. Just remember that you double your water per cup of rice (1 cup of rice = 2 cups of water)
Step 2
Second, combine all ingredients into a pan except for coconut milk, oil, chickpeas, and cilantro. Mix together until combined.
Step 3
Rinse, drain, and add chickpeas (or cooked chicken breast if using meat). Then combine and cook on medium heat for 10 minutes stirring occasionally.
Step 4
Lower the heat and combine coconut oil and coconut milk (or butter and cream) and whisk until combined.
Step 5
Simmer sauce for five minutes stirring constantly to prevent burning.
Once done simmering, taste and add anything else you feel it needs (salt, lime juice, extra spices, etc.) then place on top of rice, sprinkle some cilantro, and enjoy!
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